Cheesy Eggs And Herb Crackers – a delicious recipe with Pastry, Fresh Herbs, Eggs, Heavy Cream, Shredded Cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0F. Line a sheet pan with parchment paper. Using a rolling pin, roll out puff pastry sheet to 1/8 inch. Brush with egg wash and sprinkle with herbs, gently pressing herbs into the dough. Cut dough into 12 squares. Lay squares on a sheet pan, pierce in the center with a fork, and sprinkle with salt. Bake for 30 minutes or until pastry golden brown. Set aside to cool.
2
In a bowl, whisk eggs and heavy cream together until light and foamy, season with salt and pepper.
3
Heat a nonstick skillet over medium-high heat. Spray with nonstick spray and pour eggs into the center of the pan. Using a rubber spatula, slowly stir the eggs. When large egg curds begin to form, reduce heat to low and fold the eggs over themselves. When eggs are no longer runny (but not dry), fold in the cheese.
4
Serve eggs with herb crackers.
533
kcal
Calories
46
g
Fat
4
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 Sheet Puff Pastry, Thawed, 1 Tablespoon Chopped Fresh Herbs, 6 Eggs, Plus 1 Egg For Egg Wash, 1 cup Heavy Cream, and more.
Yes, Cheesy Eggs And Herb Crackers falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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