Sunday Brunch: Scrambled Eggs In Puff Pastry Recipe – a delicious recipe with largish onions, olive oil, Salt, Pepper, eggs, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 400 degrees. Whisk eight of the eggs together with 1/2 teaspoon salt and 1/8 teaspoon pepper. Melt the butter in your egg-cooking pan and cook the eggs however you usually do, being extra careful to avoid overcooking them. (Make sure they are still shiny and wet when you stop so they do not overcook in the pastry.) Quickly fold in the parsley, transfer the eggs to a large plate, and refrigerate until cool, about 15 minutes.
2
Remove the pastry packets from the refrigerator and brush the tops with the remaining beaten egg. Bake until golden brown, 25 to 30 minutes. Cool on a wire rack for 5 minutes before cutting into individual portions. If the pastry deflates when it cools, it is undercooked (mine was-I should have gone the full 30 minutes instead of just 25); take note for next time.
631
kcal
Calories
50
g
Fat
8
g
Carbs
41
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 9 ingredients. The key ingredients include: 2 largish onions, sliced thin, 2 tablespoons olive oil, Salt, Pepper, and more.
Yes, Sunday Brunch: Scrambled Eggs In Puff Pastry Recipe falls under the Breakfast 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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