Sunday, August 21, 2011

Truffle Egg Pastry Cups [Zack]

Another breakfast saved by having puff pastry in the freezer!  I seem to use the stuff once every 2 weeks to enhance a recipe.  We had 2 of our super-fun friends visiting from Switzerland with their new baby (hi Bryan, Taylor and little Aspen!)  All we had to do was grab some nice eggs and vegetables we had on hand and this one became a nice breakfast.


Start by taking the puff pastry out of your freezer and either put it in the fridge the night before or leave it out for 30 minutes so they become pliable.

Begin slicing your veggies up and adding them to a frying pan with 1 T of olive oil on medium heat.  Add the onions first, after 2 minutes - the peppers, and then in 1 minute - the mushrooms.  Sprinkle some salt and pepper on top and cook for a few minutes.

Shape the puff pastries into the cupcake cups.  They look fancier if you leave the edges up.  Add the cooked filling evenly into the cups.  Leave enough room for the eggs!

Crack open your nice free-range eggs from happy chickens and put some of the white in one cup.  Add the yolk and the rest of the egg to another cup.  Sprinkle some chopped parsley on top and then drizzle some truffle oil on top.

Place in the oven at 350 F / 175 C and cook until the puff pastry is browned and the eggs are set (about 15 minutes).

1 pack of puff pastry squares
5 high-quality farm-raised eggs
1 medium onion sliced
1/2 thinly-sliced red pepper
10 baby bella mushrooms
small handful of chopped parsley
truffle oil

Or................  for a fun twist, top with some nice Swiss cheese and chives!

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