Saturday, April 4, 2009
Dish #2 of a 4-part meal.
I had finally found some puff pastry in my local grocery. Whenever I went, there didn't seem to be any in the freezer section. That and ladyfingers. But on one trip there was. Woo...
Anyway...puff pastry usually comes tri-folded, so it will be easy in dividing these. One sheet will make about 9 sammies. Cut along the folds making 3 strips. Then divide each strip into 3 squares.
The recipe below will make about 4 sammies.
4 3"puff pastry squares
1/2 tsp butter or margarine (melted)
Preheat oven 325˚F
Place the 4 squares of pastry puff on a baking sheet with either a silpat or parchment paper. Lightly butter each square evenly on the top and bake for about 10 min. This will make the puff up into pillows.
When done, remove from oven and let cool. Slice the pillows in half. Don't put too much force when slicing them as they will flatten easily. They'll look like beignets in shape and the inside should look almost hollow.
4 eggs (scrambled)
1/2 c mild shredded cheddar (I use Sargento)
1/8 tsp salt (literally a tiny pinch)
Heat a pan with a little drizzle of oil. Place the cheddar cheese and salt in the eggs and mix. Once the pan is well heated pour in the egg mixture. It will cook pretty quick, so stir and scrap constantly until egg is fully cooked and cheese is nicely blended in. (You may mix in herbs, spices or other ingredients to your liking)
Putting it all together: Take the bottom of the puff pillow and spread some mayo or your choice of sandwich spread. I use my own special spread made from a yellow mustard base. Then place a nice helping of scrambled egg on each. Top it off with the other half of the puff pillow.
These are great for breakfast, lunch or dinner. No need for egg mcmuffins. Not that I liked those anyway. Enjoy!