Sunday Brunch: Scrambled Eggs In Puff Pastry Recipe
- 2 largish onions, sliced thin
- 2 tablespoons olive oil
- Salt
- Pepper
- 9 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons minced fresh parsley
- 2 1-pound packages puff pastry, thawed
- 1 1/2 cups shredded cheese, preferably cheddar or gruyere
- Preheat the oven to 400 degrees. Whisk eight of the eggs together with 1/2 teaspoon salt and 1/8 teaspoon pepper. Melt the butter in your egg-cooking pan and cook the eggs however you usually do, being extra careful to avoid overcooking them. (Make sure they are still shiny and wet when you stop so they do not overcook in the pastry.) Quickly fold in the parsley, transfer the eggs to a large plate, and refrigerate until cool, about 15 minutes.
- Remove the pastry packets from the refrigerator and brush the tops with the remaining beaten egg. Bake until golden brown, 25 to 30 minutes. Cool on a wire rack for 5 minutes before cutting into individual portions. If the pastry deflates when it cools, it is undercooked (mine was-I should have gone the full 30 minutes instead of just 25); take note for next time.
largish onions, olive oil, salt, pepper, eggs, unsalted butter, parsley, pastry, shredded cheese
Taken from www.seriouseats.com/recipes/2009/12/sunday-brunch-scrambled-eggs-in-puff-pastry-recipe-breakfast.html (may not work)