Scrambled Eggs In Puff Pastry* * * * * - cooking recipe

Ingredients

2 pkg. frozen puff pastry, thawed
an egg wash made by beating 2 large egg yolks with 2 tsp. water
1 lb. mushrooms, sliced thin
1/2 c. unsalted butter
20 large eggs
white pepper to taste
1 c. Creme Fraiche (recipe to follow)
4 Tbsp. snipped chives
4 Tbsp. minced parsley leaves
cooked asparagus tips (for garnish if desired)

Preparation

Roll out the puff pastry 1/8-inch thick on a floured surface. Cut out 8 rounds with a 3 1/2 to 4-inch fluted cutter and invert them onto a buttered baking sheet.
Score the rounds lightly in a cross hatch pattern with a sharp knife; brush them with some of the egg wash and bake in the middle of a preheated 400\u00b0 oven for 12 to 15 minutes, or until they are golden and puffed.
Let the rounds cool on a rack while preparing the eggs.
In a large skillet, saute the mushrooms in 4 tablespoons of the butter over moderately high heat, stirring occasionally, until the liquid they give off is evaporated, then keep them warm, covered.
In a bowl, beat together the eggs, white pepper and salt to taste.
In a large heavy skillet, heat remaining butter over moderate heat until the foam starts to subside; add all but 1/2 cup of the eggs and cook the mixture, stirring constantly with a whisk, for 8 minutes or until it is very thick and creamy.