|
|
SCRAMBLED EGGS IN PASTRY BASKET 1 (10 oz.) pkg. frozen ready to bake puff pastry shells 8 eggs 3 Tbsp. salad oil 1/2 (8 oz.) pkg. Monterey Jack cheese with jalapeno peppers, shredded (1 c.) spinach or lettuce leaves About 1 hour before serving: let frozen puff pastry shells stand at room temperature about 15 minutes to thaw slightly. Preheat oven to 450 degrees. On floured surface, stack pastry shells, one on top of the other, pressing shells firmly together. With floured rolling pin, roll pastry into 12 inch round; place on ungreased cookie sheet. Let rest 15 minutes to reduce shrinkage during baking. Bake pastry 15 to 20 minutes until golden and puffed. About 5 minutes until golden and puffed. About 5 minutes before pastry is done, prepare eggs. In large bowl with wire whisk or fork, beat eggs and cheese until mixed. In 12-inch skillet over medium-high heat in hot salad oil cook egg mixture just until set and lightly browned, stirring mixture occasionally. Remove skillet from heat. Slice horizontally to remove top one third of pastry. Place pastry bottom on warm platter; line with spinach leaves. Spoon egg mixture onto spinach; replace top of pastry. Makes 6 servings; 440 calories per serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |