SHIITAKE SCRAMBLED EGGS IN PUFF PASTRY

Shiitake Scrambled Eggs in Puff Pastry image

Easter brunch will be an event to remember with this elegant egg pastry as the main dish. Everyone will love the bold flavors and light texture. -Jamie Brown-Miller, Napa, California

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 sheet frozen puff pastry, thawed
2 tablespoons butter, divided
1-1/2 cups sliced fresh shiitake mushrooms
1 cup fresh baby spinach
6 large eggs, lightly beaten
1/2 cup crumbled goat cheese
1 tablespoon Sriracha chili sauce
4 thin slices prosciutto
1 tablespoon minced fresh tarragon

Steps:

Preheat oven to 425°. Place four 6-ounce ramekins or custard cups upside-down on a large baking sheet. Grease outsides of ramekins well. Cut puff pastry into quarters; shape each quarter around a ramekin Bake 14-16 minutes or until golden brown., Meanwhile, in a large skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir 2-3 minutes or until lightly browned. Stir in spinach until wilted; remove from pan., In same pan, heat remaining butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in goat cheese, chili sauce and mushroom mixture., Carefully remove pastries from ramekins and place right-side up on individual serving plates. Line bottoms and sides of pastries with prosciutto. Fill with egg mixture; sprinkle with tarragon.

Nutrition Facts : Calories 545 calories, Fat 35g fat (13g saturated fat), Cholesterol 324mg cholesterol, Sodium 826mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 21g protein.