Eggs Emily in Puff Pastry
This elegant dish is totally made ahead of time. All you have to do is assemble it and bake. It's perfect for a fancy brunch.
INGREDIENTS | SERVES 6
1 package puff pastry shells
8 eggs, beaten
1 (10-ounce) package refrigerated
2 tablespoons butter
1 cup shredded Havarti cheese
1 tablespoon olive oil
2 shallots, minced
3 tomatoes, chopped
½ teaspoon salt
⅛ teaspoon pepper
¼ cup chopped parsley
⅓ cup grated Parmesan cheese
1. Thaw and bake the pastry shells according to the package directions, except bake for 4 minutes less. Remove and cool on wire rack.
2. In large bowl, beat eggs with ½ cup Alfredo sauce. Melt butter in large saucepan; add eggs and cook until just set but still moist.
3. Remove from heat and stir in remaining Alfredo sauce. Place in greased casserole dish and sprinkle with Havarti cheese. Cover and chill until ready to eat.
4. In small saucepan, heat olive oil over medium heat. Add shallots and tomatoes; sprinkle with salt and pepper. Cook, stirring, over medium heat until tender. Remove from heat and stir in parsley; chill until ready to eat.
5. Preheat oven to 400°F. Stir egg mixture gently until combined. Put a spoonful of the tomato mixture into each puff pastry shell and fill with egg mixture. Top with more tomato mixture and sprinkle with Parmesan cheese. Bake for 12–18 minutes until eggs are hot.
You can partially bake puff pastry ahead of time, cool it, then store it at room temperature to be filled and baked later. Since this preliminary baking is just to set the dough, the pastry will still be nice and flaky. Be sure to cook the eggs just until they're set. And then serve these little puffs right out of the oven.