Scrambled Eggs In Puff Pastry* * * * *

1. 1

   Roll out the puff pastry 1/8-inch thick on a floured surface. Cut out 8 rounds with a 3 1/2 to 4-inch fluted cutter and invert them onto a buttered baking sheet.

2. 2

   Score the rounds lightly in a cross hatch pattern with a sharp knife; brush them with some of the egg wash and bake in the middle of a preheated 400u00b0 oven for 12 to 15 minutes, or until they are golden and puffed.

3. 3

   Let the rounds cool on a rack while preparing the eggs.

4. 4

   In a large skillet, saute the mushrooms in 4 tablespoons of the butter over moderately high heat, stirring occasionally, until the liquid they give off is evaporated, then keep them warm, covered.

5. 5

   In a bowl, beat together the eggs, white pepper and salt to taste.

6. 6

   In a large heavy skillet, heat remaining butter over moderate heat until the foam starts to subside; add all but 1/2 cup of the eggs and cook the mixture, stirring constantly with a whisk, for 8 minutes or until it is very thick and creamy.

No nutritional information available.

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