Pate-a-Choux Breakfast Sliders

Total Time:
1 hr 35 min
40 min
10 min
45 min

12 sliders

  • 1 stick (1/2 cup) butter, plus more for frying eggs
  • 1/4 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 3 to 4 extra-large eggs
  • 1 cup shredded manchego cheese, plus additional for sprinkling
  • 1/2 cup mayonnaise
  • 1/2 tablespoon canned chipotle in adobo, finely chopped
  • 12 slices Muenster cheese
  • 1 pound fresh bulk chorizo
  • 1 dozen quail eggs
  • Micro greens, for serving, optional
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F.

  • In a medium saucepan over medium-high heat, bring the butter, salt and 1 cup water to a boil. Reduce the heat to low. Add the flour and stir for about 1 minute. (The mixture will immediately form a sticky ball.)

  • Transfer the mixture to a stand mixer fitted with a paddle attachment and mix on medium-low until there is no longer steam. Lower the mixer speed to low, and add the eggs one at a time. The dough will be done once it clings to the paddle in "spokes" as it spins in the bowl.

  • Fold in the manchego and transfer to a pastry bag fitted with a large round tip. Dab the dough into 4 corners on a baking sheet and place parchment paper on top to stick it in place. Pipe 1 1/2-inch-wide rounds on the prepared baking sheet 2-inches apart, then sprinkle a little manchego on top of each. Bake for 15 minutes, then rotate the pan and lower the oven temperature to 375 degrees F and bake until deep golden brown, an additional 15 minutes. Cool to room temperature.

  • Meanwhile, combine the mayo and chipotle and set aside. Cut the Muenster to fit the sliders with a 2 1/2-inch round cutter. Divide the chorizo and form into 12 patties, then cook on a griddle or in a medium skillet in 2 batches over medium-high heat for 2 to 3 minutes. Flip and cook another minute, then top each with a round of the Muenster and continue cooking until the cheese is melted.

  • Cook the quail eggs in a buttered nonstick skillet over medium-high heat until sunny-side up, 1 to 2 minutes.

  • To assemble, split the gougeres. Top each of the bottoms with a chorizo patty, followed by an egg, followed by a pinch of micro greens. Smear a little chipotle aioli on the top halves and place on place on top of the sliders. Serve immediately.

  • Special equipment: a pastry bag fitted with a large round tip

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