High Street's Red Eye Danish Lands the Cover of Saveur

Browse the newsstand this month and you may notice a familiar pastry making eyes at you from the cover of Saveur. High Street on Market's red eye danish graces the cover of the magazine's March issue, as part of a package of souped-up breakfast recipes from the likes of Danny Bowien, Paul Kahan, Eggslut's Alvin Cailan, and of course, Eli Kulp.

Kulp and High Street are well-known to take breakfast seriously. "I secretly want to do a breakfast tasting menu," he tells author Mari Uyehara in the story attending the recipes from the March 2015 issue (you'll need to pick up the print issue to read the full intro). Like many of High Street's highlights, the now-famous danish topped with creamy red eye gravy and country ham (which Uyehara delighfully describes as "the antidote to a joyless Greek yogurt to go") was a team effort — pastry chef Sam Kincaid has previously credited her husband and colleague, chef Jon Nodler, for the imaginative combination.

For those that would like to try their hand at making the pastry at home, Saveur includes an adapted recipe. There is, however, at least one major departure from how we're assuming the High Street crew does it: The printed recipe calls for tubes of Pillsbury crescent roll dough.

To be fair, few home cooks really want to make their own laminated dough. Farideh Sadeghin, Associate Test Kitchen Director at Saveur, told Eater Philly a bit more about the reasoning for the swap and evolution of the recipe:

We originally tested the recipe with frozen puff pastry dough, and weren't quite getting the results we wanted. After the first few tests, I spoke with Eli and Sam from High Street on Market and they suggested using Pillsbury croissant dough, along with a few other great tips (brushing the dough with egg, using less gravy in each). We're getting a lot of positive feedback about this recipe. Not only does it make for a beautiful cover, it is really quite simple to recreate at home. However, if you wanted to make your own croissant dough, I would recommend this one (but without the chocolate chips).