This recipe just screams weekend brunch. These garlic herb scrambled eggs in a flaky puff pastry shell are sure to open appetites. The garlic and herb compound butter gives the scrambled eggs more pizazz, it’s not every day someone has garlic eggs. I really love when a dish looks complicated but ends up being extremely easy, and this appetizer is one of those dishes.
Puff pastry is such a versatile product; it can work for breakfast, lunch, dinner and everything in between. When I’m in NY the fridge is always stocked with a few sheets. But here in Jamaica none of the supermarkets in the area I live sell frozen puff pastry in any form. The shells I use in this video I purchased a few months back while grocery shopping in Kingston. And by a few months I mean well over 5 (I promise you they are not expired lol)
The only thing missing from this is bacon and cheese, whether you shred some Parmesan cheese on the top or stir in cheddar or cream cheese into the eggs when it’s almost finished. Either way the cheese would add a lovely creamy component. As for the bacon, everything just taste better with bacon. Don’t forget to try this one out when your hosting your next brunch, I don’t think a tray of these would last one minute.
2 whole eggs
3 egg whites
¼ tsp. black pepper
½ tsp. salt
6 puff pastry shells (one box)
1 small onion
2 ½ table spoons garlic herb compound butter (click here)
¼ cup of your favorite cheese
Paprika or chives (optional garnish)
- I did not add cheese when I filmed this, however I would highly recommend adding cheese and bacon bits to the top.
- This compound butter makes great garlic bread, mashed potatoes, or any recipe where you would have used garlic and butter
- Make the compound butter the day before
Alas small bites month is over
In case you missed it....
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Sweet n sour meatballs in cucumber cups
Honey mustard jerk pork with crostini sticks
Tamarind glazed wings
Mini lemon passion cakes
Grilled pesto shrimp