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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: For egg strudel: 1 sheet frozen puff pastry, thawed 6 large eggs 2 tablespoons milk or half and half 1/2 teaspoons salt 1/4 teaspoons black pepper 1/4 cup chopped tomatoes 1/4 cup shredded Swiss cheese For egg wash: 1 egg 1Tbsp. milk, half and half, or water For spinach cream sauce: 1 Tbsp. butter 1 cup frozen spinach, does not need to be thawed 2 Tbsp. flour, all purpose 1 - 2 cups milk, whole is best 1/4 tsp. grated nutmeg Salt and pepper to taste Instructions: Preheat oven to 375°F. For the egg strudel, whisk together the 6 eggs, milk, salt and pepper. Place in a heated skillet and scramble till soft scrambled (not well done). Remove from heat. Make an egg wash by whisking the egg and milk together in a bowl. Unroll the puff pastry sheet and lay out on counter with longest side facing you. Brush the top edge of pastry sheet with the egg wash. Place scrambled eggs 1/2 inch from the bottom of the puff pastry sheet. Sprinkle the tomatoes and Swiss cheese across the eggs. Starting at the lower edge, roll pastry away from you, and press the seam. Place seam side down on a parchment lined baking sheet. Brush top w/ egg wash and sprinkle lightly with salt. Bake for 20-30 minutes or until pastry is golden brown. Cut into desired size, I recommend 6 slices, giving two slices per serving. Top with heated spinach cream sauce. Spinach Cream Sauce: Melt butter in a non stick skillet. Add the frozen spinach and sauté until spinach is heated through and some of the water has evaporated. Sprinkle in the flour and stir into the spinach cooking for @ 2 minutes. Add the milk and nutmeg. Cook over medium heat till sauce thickens. Season to taste with salt and pepper. |
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