Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

SCRAMBLED EGG FEUILLETE

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 40 minutes
Totaltime: 1 hour 10 minutes

Ingredients

  • 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

Preparation

  • 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.
Have you tried the recipe?

Scrambled egg feuillete

Add Comment

* Required information
1000
What is the opposite word of weak?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook