Breakfast main page

Breakfast muffins
Apple and cinnamon oatmeal pancakes
Banana raisin french toast
Best pancakes
Buckwheat pancakes
Buttermilk pancakes
Dutch baby pancakes
Flax bran muffins
French toast
Fruit and nut breakfast squares
Silver dollar pear pancakes
Pancake add-ins

Eggs
Egg in a hole
Eggs benedict
Gruyere and parsley omelets
Poached eggs florentine
Scrambled egg feuillete
Scrambled eggs with caviar
Spanish omelets

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

SCRAMBLED EGG FEUILLETE

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.

For the eggs:
Cook pastry shells according to directions on the package.
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.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.