Scrambled Eggs In Puff Pastry

I haven't had much practice in the breakfast side of cooking, but every Friday my hubby and I have "Breakfast Friday." Neither of us have anything to do Friday mornings so we sleep in and I make sure we have more for breakfast than cereal. This Friday I felt like getting a little fancy and make Scrambled Eggs in Puff Pastry. It looked wonderfully delicious in my cookbook, sounded quite impressive to me, and who doesn't like anything wrapped in puff pastry?

When it comes to eggs, I usually keep it very simplistic. For example, I don't like cheese in my eggs and stay clear from omelets. Odd, I know, but that's they way I am. Because of that, this is not my favorite breakfast, but I did think it was nice. My hubby even asked for seconds. :-)


Scrambled Eggs in Puff Pastry

7 large eggs
1/2 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons unsalted butter
2 Tablespoons minced fresh parsley
1 (9 by 9 1/2-inch sheets frozen puff pastry, thawed
Flour for dusting
6 ounces cheddar cheese, shredded (1 1/2 cups)
8 ounces sliced ham (6 slices)

1. Whisk 6 of the egges together with the salt and pepper. Melt the butter in a 12-inch nonstick skillet over medium-high heat, swirling to coat the pan evenly. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet, about 2 minutes. Quickly fold in the parsely, then transfer the eggs to a large plate and refrigerate until cool, about 15 minutes.

2. Carefully unfold one sheet of the puff pastry onto a lightly floured work surface and smooth out the creases. Lightly beat the remaining egg and brush a thin layer over the pastry. Divide the chilled scrambled eggs, cheese, and ham into two equal portions. Arrange one portion of the scrambled eggs, cheese, and ham over the bottom half of the pastry, leaving a 1/2-inch border at the edges. Fold the top half of the pastry over the filling and press down with a fork to seal the edges. Repeat this process with the remaining puff pastry sheet, eggs, cheese, and ham. Transfer both pastries to a rimmed baking sheet, wrap lightly with plastic wrap, and refrigerate until firm, 15 minutes.

3. Adjust an oven to the middle position and hest the oven to 400 degrees. Remove the puff pastries from the refrigerator, remove the plastic wrap, 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.

Make Ahead Option:
You can go through step 2 about an hour ahead of time. Wrap the pastries lightly with plastic wrap and refrigerate.

Recipe from America's Test Kitchen Family Cookbook.