Shiitake Scrambled Eggs In Puff Pastry Food

SHIITAKE SCRAMBLED EGGS IN PUFF PASTRY

Steps:

• Preheat oven to 425°. Place four 6-ounce ramekins or custard cups upside-down on a large baking sheet. Grease outsides of ramekins well. Cut puff pastry into quarters; shape each quarter around a ramekin Bake 14-16 minutes or until golden brown., Meanwhile, in a large skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir 2-3 minutes or until lightly browned. Stir in spinach until wilted; remove from pan., In same pan, heat remaining butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in goat cheese, chili sauce and mushroom mixture., Carefully remove pastries from ramekins and place right-side up on individual serving plates. Line bottoms and sides of pastries with prosciutto. Fill with egg mixture; sprinkle with tarragon.

SCRAMBLED EGGS IN PUFF PASTRY

Steps:

• Preheat the oven to 375 °F.
• Roll out the premade puff pastry into an 18x14-inch shape and cut 1-inch strips towards the center leaving a 4-inch square in the middle.
• In a large skillet, melt a tablespoon of butter and add 1 cup of sliced mushrooms and 1 cup of chopped kielbasa sausage. Cook for a few minutes.
• In a small bowl, whisk 6 eggs and ½ cup of shredded Swiss cheese until combined. Add to the skillet and cook for a few minutes.
• Once eggs have cooked and scrambled, add ¼ cup of chopped parsley and season with salt and pepper to taste.
• Allow eggs to cool before placing them in the 4-inch center of the pastry. Take a strip from each side of the pastry and fold over the eggs, one side at a time forming a braid-like pattern.
• Brush with the egg wash and bake in the preheated oven for 30 minutes until the pastry turns golden brown.
• Slice and serve warm.

SCRAMBLED EGGS IN PUFF PASTRY

Steps:

• Preheat oven to 375 F degrees.
• Roll out the puff pastry a bit, so that it's about 18 inches x 14 inches. You'll need about 4 inches down the center of the pastry, so start cutting 1 inch strips, leaving the 4 inches in the center.
• Add a tablespoon of butter to a skillet and melt it. Add the mushrooms and kielbasa and fry for a couple minutes. In the meantime, whisk together 6 eggs and mix with the shredded Swiss cheese.Add the eggs to the skillet and cook. Add the parsley for color and season with salt and pepper.
• Let the scrambled eggs cool. Place the scrambled eggs in the center of the pastry.
• Take a strip from each side and fold over the eggs. One from each side at a time, sort of forming this braid.
• Brush the pastry with the egg wash and bake in the oven for about half hour or until nice and golden brown.