Scrambled Eggs In Puff Pastry* * * * *

• 2 pkg. frozen puff pastry, thawed
• an egg wash made by beating 2 large egg yolks with 2 tsp. water
• 1 lb. mushrooms, sliced thin
• 1/2 c. unsalted butter
• 20 large eggs
• white pepper to taste
• 1 c. Creme Fraiche (recipe to follow)
• 4 Tbsp. snipped chives
• 4 Tbsp. minced parsley leaves
• cooked asparagus tips (for garnish if desired)

1. Roll out the puff pastry 1/8-inch thick on a floured surface. Cut out 8 rounds with a 3 1/2 to 4-inch fluted cutter and invert them onto a buttered baking sheet.
2. Score the rounds lightly in a cross hatch pattern with a sharp knife; brush them with some of the egg wash and bake in the middle of a preheated 400u0b0 oven for 12 to 15 minutes, or until they are golden and puffed.
3. Let the rounds cool on a rack while preparing the eggs.
4. In a large skillet, saute the mushrooms in 4 tablespoons of the butter over moderately high heat, stirring occasionally, until the liquid they give off is evaporated, then keep them warm, covered.
5. In a bowl, beat together the eggs, white pepper and salt to taste.
6. In a large heavy skillet, heat remaining butter over moderate heat until the foam starts to subside; add all but 1/2 cup of the eggs and cook the mixture, stirring constantly with a whisk, for 8 minutes or until it is very thick and creamy.

frozen puff pastry, egg, mushrooms, unsalted butter, eggs, white pepper, creme fraiche, chives, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914822 (may not work)