Shiitake Scrambled Eggs in Puff Pastry
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
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Originally published as Puff Pastry and Prosciutto Egg Cups with Spinach and Shiitakes in Holiday & Celebrations Cookbook 2016
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