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Herbed Egg Strudel

Source of Recipe


From "Small Parties" by Marguerite Henderson



List of Ingredients



• 4 Tbsp butter
  
• 10 large eggs
  
• ¼ cup half-and-half
  
• 1 tsp kosher salt
  
• ½ tsp ground black pepper
  
• ¼ cup chopped fresh chives
  
• ¼ cup chopped fresh parsley
  
• 1 package (17.3 ounces) frozen puff pastry sheets, thawed
  
• .
  
• -- Egg Wash --
  
• 1 egg, beaten with 1 Tbsp half-and-half
  
• ½ cup shredded Parmesan cheese
  






Instructions



1. Heat the butter in a 12-inch nonstick skillet over medium heat. Beat the eggs, half-and-half, salt and pepper until frothy, about 1 minute. Whisk the chives and parsley into the eggs. Add the eggs to the heated skillet; cook on medium-low heat for 1 minute. With a spatula, stir the eggs until softly scrambled. Do not overcook. Eggs should be a little wet.
   
   
2. Place the two sheets of puff pastry on two separate baking sheets lined with parchment paper. With a sharp knife, cut slits on both sides of pastry, 3 inches deep and 1½ inches wide on a diagonal (45-degree angle facing up), making about 6 strips. Leave about 3 inches of the pastry in center, uncut.
   
   
3. Place half the egg mixture down the center of each pastry sheet, and then alternate the cut strips of pastry over the eggs, enfolding the eggs in the pastry, keeping the pastry slightly loose on top so that the eggs have room to expand as they bake. Brush top with egg wash, sprinkle with shredded Parmesan cheese, and bake in a preheated 425° oven for 20 minutes.
   Cut each strudel into 3 portions to make 6 servings.
   
   Makes 6 servings.