IE 11 is not supported. For an optimal experience visit our site on another browser.

Smoked salmon and eggs in puff pastry

Servings:
serves 6 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 sheet 10x12 frozen puff pastry
  • 8 eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon butter
  • 4 ounce cream cheese
  • 2 teaspoon fresh chopped dill or 1/2 tsp dried dillweed
  • 4 ounce thinly slice smoke salmon
  • 1/3 cup shredded mozzarella cheese
  • 1 cup slightly beaten egg
  • 1 tablespoon water

Preparation

Baking Directions:

Thaw puff pastry according to package directions.

Lightly grease baking sheet; set aside.

In medium bowl beat together 8 eggs and season with salt and pepper.

In large skillet bring butter and milk to a boil, add beaten eggs.

Cook without stirring until mixture begins to set on bottom and around edge.

Using a spatula, lift and fold partially cooked eggs so uncooked portion flows underneath.

Continue cooking about 2 minutes or until eggs are just set.

Remove from heat.

Dot with cream cheese, sprinkle with dill.

Gently stir until combined.

Unfold pastry on a lightly floured surface; roll into a 17x12-inch rectangle.

Place on prepared baking sheet (short sides may extend over sides of sheet).

Arrange the smoked salmon crosswise down the center one-third of pastry to within 1 inch of top and bottom edges.

Spoon scrambled eggs over salmon.

Sprinkle with mozzarella.

Combine the 1 egg and water; brush edges of pastry with egg mixture.

Fold a short side of pastry over filling.

Fold remaining short side over top; seal.

Seal ends well and brush top of pastry with egg mixture.

Bake in a 375 degree oven about 25 minutes or until pastry is golden brown and filling is heated through.

Recipe Tags