Description
A fun twist on egg and soldiers. Cheese straws are served in place of toast sticks, perfect to dip into the creamy yolk of soft boiled eggs.
From Meseidy Rivera of The Noshery.
Ingredients
- 1 Sheet Puff Pastry, Thawed
- 1 Tablespoon Heavy Cream
- ½ cups Shredded Cheese
- 4 Eggs, Plus 1 Egg For Egg Wash
- 1 Tablespoon Chopped Fresh Herbs
Preparation
Heat oven to 350ºF. Line a baking sheet with parchment paper, set aside.
Lay a large piece of parchment paper on a work surface. Roll our pastry on parchment paper. In a small bowl combine 1 egg and 1 tablespoon heavy cream. Using a pastry brush, brush egg wash over pastry. Sprinkle cheese over dough, season with salt. Using a rolling pin gently press cheese into the dough. Cut dough into 1/2 inch strips. Twist strips and lay on prepared sheet pan.
Bake for 10–15 minutes, until lightly browned and puffed. Turn each straws and bake for an additional 2 minutes. Be careful not to over-bake or the cheese will burn. Pull from oven and set aside to cool.
Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
When eggs are cool, peel them in the water. Serve eggs with cheese straws and garnish with fresh herbs.
