pat's Recipe

Scrambled Eggs in Puff Pastry

Category: Eggs

This is an excellent dish to serve when you are expecting company. It can be prepared ahead of time, kept in the refrigerator, and popped in the oven as your guests begin to arrive. To save time, let the frozen puff pastry thaw while you are preparing the other ingredients.

Serves 4 to 6
7 large eggs
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
2 tablespoons unsalted butter
2 tablespoons minced fresh parsley leaves
2 sheets frozen puff pastry (9 by 9 1/2-inches), thawed
Flour for dusting
6 ounces cheddar cheese , shredded (1 1/2 cups)
8 ounces sliced ham (6 slices)


1. Whisk 6 of the eggs together with the salt and pepper. Melt the butter in a 12-inch nonstick skillet over medium-high heat, swirling to coat the pan evenly. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet, about 2 minutes (see photo). Quickly fold in the parsley, then transfer the eggs to a large plate and refrigerate until cool, about 15 minutes.

2. Following the photos, carefully unfold one sheet of the puff pastry onto a lightly floured work surface and smooth out the creases. Lightly beat the remaining egg and brush a thin layer over the pastry. Divide the chilled scrambled eggs, cheese, and ham into two equal portions. Arrange one portion of the scrambled eggs, cheese, and ham over the bottom half of the pastry, leaving a 1/2-inch border at the edges. Fold the top half of the pastry over the filling and press down with a fork to seal the edges. Repeat this process with the remaining puff pastry sheet, eggs, cheese, and ham. Transfer both pastries to a rimmed baking sheet, wrap lightly with plastic wrap, and refrigerate until firm, 15 minutes.

3. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Remove the puff pastries from the refrigerator, remove the plastic wrap, and brush the tops with the remaining beaten egg. Bake until golden brown, 25 to 30 minutes. Cool on a wire rack for 5 minutes before cutting into individual portions.

To Make Ahead

These pastries can be made through step 2 up to 1 hour ahead of time. Wrap lightly with plastic wrap and refrigerate.