Creamy Scrambled Eggs In Pastry

This recipe uses packaged, frozen puff pastry. It's one of the few occasions when I don't use an ingredient made from scratch - there is virtually no difference between freshly made puff pastry and the frozen version. Visually impressive too!

1 box puff pastry dough
2 Tbs. butter
1 doz. fresh eggs
1 c. cream or half and half
salt and pepper
1 bar (8 oz.) cream cheese
1/4 c. minced fresh chives
1/4 c. grated parmesan cheese
1 Tbs. milk

Thaw puff pastry dough for 30 minutes and preheat oven to 400.
1. Whisk eggs with salt, pepper, chives and cream.
2. If using full recipe, melt 1 Tbs. butter in each of two skillets until foaming. Add in 1/2 of the egg mixture to each skillet and let cook without stirring for a few minutes.
3. Add in small pieces of the cream cheese to each skillet and stir and cook until eggs are almost set. Remove eggs from skillets to a platter and let stand.
4. Unfold a pastry sheet onto a floured work surface. Roll pastry lengthwise to a 12x10 in. size. Transfer each rolled out sheet to a parchment lined baking sheet.
5. Cut off top and bottom corners of pastry. Fill centers with the scrambled eggs. Cut outside edges of pastry into 1 in. strips and fold each strip over the eggs in a braid pattern.
6. Brush top of each pastry with milk and sprinkle with the grated parmesan.
7. Bake 20 minutes or until golden brown. Let cool 5 min. before slicing into serving pieces.

Recipe Summary:
Yield: 10-12 servings
Prep Time: 30 minutes
Cook Time: 25 minutes

Other recipes by Red Barn B&B:
Strawberry Rhubarb Cobbler
English Cream Scones

Recipe Provided By:
Red Barn B&B
Jamesport, NY

Jamesport Bed and Breakfast Inns