Description
The eggs are whipped with heavy cream until frothy, resulting is fluffy large egg curds. These fluffy eggs are topped with cheese and served with flaky herb crackers.
From Meseidy Rivera of The Noshery.
Ingredients
- 1 Sheet Puff Pastry, Thawed
- 1 Tablespoon Chopped Fresh Herbs
- 6 Eggs, Plus 1 Egg For Egg Wash
- 1 cup Heavy Cream
- 1 cup Shredded Cheese
Preparation
Heat oven to 350ºF. Line a sheet pan with parchment paper. Using a rolling pin, roll out puff pastry sheet to 1/8 inch. Brush with egg wash and sprinkle with herbs, gently pressing herbs into the dough. Cut dough into 12 squares. Lay squares on a sheet pan, pierce in the center with a fork, and sprinkle with salt. Bake for 30 minutes or until pastry golden brown. Set aside to cool.
In a bowl, whisk eggs and heavy cream together until light and foamy, season with salt and pepper.
Heat a nonstick skillet over medium-high heat. Spray with nonstick spray and pour eggs into the center of the pan. Using a rubber spatula, slowly stir the eggs. When large egg curds begin to form, reduce heat to low and fold the eggs over themselves. When eggs are no longer runny (but not dry), fold in the cheese.
Serve eggs with herb crackers.
