Shiitake Scrambled Eggs in Puff Pastry Recipe

Shiitake Scrambled Eggs in Puff Pastry Recipe
Shiitake Scrambled Eggs in Puff Pastry Recipe photo by Taste of Home
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Shiitake Scrambled Eggs in Puff Pastry Recipe

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Easter brunch will be an event to remember with this elegant egg pastry as the main dish. Everyone will love the bold flavors and light texture. —Jamie Brown-Miller, Napa, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons butter, divided
  • 1-1/2 cups sliced fresh shiitake mushrooms
  • 1 cup fresh baby spinach
  • 6 large eggs, lightly beaten
  • 1/2 cup crumbled goat cheese
  • 1 tablespoon Sriracha Asian hot chili sauce
  • 4 thin slices prosciutto
  • 1 tablespoon minced fresh tarragon

Directions

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, Sriracha 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. Yield: 4 servings.
Originally published as Shiitake Scrambled Eggs in Puff Pastry in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p149

  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons butter, divided
  • 1-1/2 cups sliced fresh shiitake mushrooms
  • 1 cup fresh baby spinach
  • 6 large eggs, lightly beaten
  • 1/2 cup crumbled goat cheese
  • 1 tablespoon Sriracha Asian hot chili sauce
  • 4 thin slices prosciutto
  • 1 tablespoon minced fresh tarragon
  1. 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.
  2. 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.
  3. 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, Sriracha and mushroom mixture.
  4. 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. Yield: 4 servings.
Originally published as Shiitake Scrambled Eggs in Puff Pastry in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p149

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