Scrambled Egg Pockets Recipes

PERFECT SCRAMBLED EGGS RECIPE

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.

SAVORY BREAKFAST CREPE POCKETS RECIPE BY TASTY

Steps:

• In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.
• Add in the remaining milk and mix again until the batter is thin and smooth.
• Heat a nonstick pan over medium heat.
• Add the butter and onions to the pan. Cook until browned.
• Add garlic, spinach, and salt, and stir until spinach is wilted.
• Remove the spinach mixture and clean the pan.
• Return the pan to medium heat and add ¼-½ cup (60-125 g) of the batter into the pan.
• Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.
• Using a spatula flip the crepe over and cook through, about 2 minutes.
• Repeat with remaining batter.
• Preheat oven to 350°F (180°C).
• Lay the crepes on a baking sheet.
• Place one slice of cheese in the middle of a crepe.
• Top the cheese with 2 slices of ham and the spinach mixture.
• Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.
• Bake the crepes for 5 minutes or until yolk is at the desired consistency.
• Enjoy!

SCRAMBLED-EGG AND SAUSAGE POCKET PASTRIES

Steps:

• Pulse both flours, sugar, and 2 teaspoons salt in a food processor to combine. Add butter and pulse just until small pieces remain. Add 6 tablespoons ice water and pulse until dough just starts to clump together. Add more water, 1 tablespoon at a time, if necessary.
• Turn dough out onto a clean work surface; divide in half. Wrap each half in plastic and press to form a flat rectangle. Refrigerate until firm, at least 1 hour and up to 1 day, or freeze up to 1 month.
• On a lightly floured piece of parchment, roll out each piece of dough into a 10-by-14-inch rectangle. Refrigerate until firm, about 30 minutes.
• Meanwhile, whisk together 6 eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high. Add sausage and cook, turning occasionally and breaking into small pieces with a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, transfer to a bowl. Remove all but 1 tablespoon fat from pan, reduce heat to medium, and add egg mixture. Cook, stirring, until eggs are soft and just set, 2 to 3 minutes. Remove from heat, sprinkle with cheese and chives, and stir in sausage. Let cool slightly.
• Preheat oven to 425 degrees with racks in upper and lower thirds. Transfer one rectangle of dough on parchment to a baking sheet. Arrange filling into nine 2 1/2-by-3 1/2-inch rectangles on dough (in a 3-by-3 grid), leaving a 1-inch border all around. Whisk remaining egg; brush borders between filling with egg wash. Top with remaining rectangle of dough. Using the sides of your hands, gently press dough to seal egg-wash grid. Using a pizza cutter, cut into 9 rectangles.
• Divide pockets between 2 parchment-lined baking sheets. Use a fork to score edges of each pastry. Brush tops with egg wash, then dock a few vents in top crusts with fork. Season with pepper. Refrigerate until firm, 15 minutes.
• Bake, rotating sheets once, until golden brown, about 30 minutes. Let cool slightly before serving.

HAM EGG & CHEDDAR POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, place a slice of cheddar, 1 scrambled egg, and 2 pieces of ham.
• Place a rectangle of pastry on top and seal the edges with a fork.
• Repeat with remaining pastry rectangles.
• Brush with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!