Scrambled egg feuillete

  • Time cooking time: 30-40 minutes total
  • Yield Serves: 8


    2 pounds fresh tomatoes, peeled, seeded and diced
    1 ounce finely chopped shallots
    1 tablespoon olive oil
    1 clove garlic, peeled
    thyme, bay leaf
    salt and pepper to taste
    8 individual puff pastry shells (available frozen)
    2 ounces butter
    16 eggs
    salt and pepper
    2 ounces butter
    For garnish: parsley


    Make the tomato sauce:
    Cook shallots over low heat with oil. Add tomatoes, thyme, bay leaf, and salt and pepper to taste. Simmer over low heat for about 20 minutes, stirring occasionally.
    While sauce is simmering, cook pastry shells according to directions on the package.

    For the eggs:
    Beat eggs with a whisk. Strain in a bowl. Season with salt and pepper. Melt butter in a large non stick frying pan. Pour eggs in pan. Cook over low heat while stirring constantly until eggs are creamy. Mix in the butter.
    Spoon eggs into the warm pastry shells. Place pastry cover on top of eggs.
    Garnish with parsley. Serve with the tomato sauce.
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