Manchego Egg Puffs
Submitted by: njcook3257025
Triangles of puff pastry, sprinkled with poppy seed and then baked, are layered with a scrambled egg mixture which has diced ham and mustard, sprinkled with manchego cheese and parsley, and is topped with a second baked pastry triangle.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 3 tbls butter, melted
- 3 tbls poppy seeds
- 4 extra-large eggs
- 2 tbls heavy whipping cream
- 4 tbls diced serrano ham
- 1 tsp coarse ground mustard
- 4 tbls grated manchego cheese
- 4 tsps minced parsley
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Method
Preheat oven to 350F. Place puff pastry on baking sheet; cut into 4 pieces; cut each square diagonally into 2 triangles. Brush with melted butter; top with poppy seeds. Bake according to package directions until golden brown; remove from oven and reserve. In a medium bowl whisk together eggs, cream, ham and mustard. In a medium nonstick skillet over medium heat cook egg mixture until lightly done, 3 - 5 minutes. Assemble puffs: place 1 puff triangle on each of 4 individual plates; top with 1/4 of the eggs, 1 tbls cheese and 1 tsp parsley; top with another puff triangle.
Notes: Manchego cheese is very nutty and goes well with salty Serrano ham.
Number of Servings: 4
Submitted by: njcook3257025 ( See all of njcook3257025 Recipes )
