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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.

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