Shiitake Scrambled Eggs In Puff Pastry Recipes
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.
Nutrition Facts : Calories 545 calories, Fat 35g fat (13g saturated fat), Cholesterol 324mg cholesterol, Sodium 826mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 21g protein.
SHIITAKE AND EGG TART
Eggs aren't just for breakfast. Make this mushroom and egg tart dinner and break out of your meat-and-potatoes rut once and for all.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 1h
Number Of Ingredients 9
Steps:
- On a lightly floured piece of parchment paper, roll out puff pastry to an 11-by-14-inch rectangle. Trim edges to make a neat rectangle and transfer pastry on parchment to a rimmed baking sheet (trim parchment to fit, if necessary). With a sharp knife, score a 1/2-inch border around edges. With a fork, prick pastry all over inside border. Refrigerate 20 minutes.
- Preheat oven to 375 degrees. In a large skillet, melt butter over medium. Add onion and cook, stirring occasionally, until soft and golden, 10 to 15 minutes. Add mushrooms and tarragon and cook until mushrooms begin to soften, about 8 minutes; season with salt and pepper.
- Bake puff pastry until light golden, about 15 minutes. Remove from oven and top with mushroom mixture, staying within border. Carefully crack eggs on top of mushroom mixture, spacing them evenly, and bake until pastry is golden and egg whites are set but yolks are still runny, about 10 minutes. To serve, sprinkle with tarragon and Parmesan and cut into 6 squares.
Nutrition Facts : Calories 375 g, Fat 25 g, Fiber 2 g, Protein 11 g, SaturatedFat 6 g
SCRAMBLED EGGS IN PUFF PASTRY
Scrambled Eggs in Puff Pastry - Scrambled Eggs with Kielbasa sausage, mushrooms and Swiss cheese in puff pastry.
Provided by Joanna Cismaru
Categories Breakfast
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 362 kcal, Carbohydrate 15 g, Protein 14 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 174 mg, Sodium 405 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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