Herbed Egg Strudel

Herbed Egg Strudel

Kari Baltz - Washington, DC

Recipe form Marguerite Henderson.  One of the best egg dishes I have ever had!  

Ingredients

4 T butter

10 large eggs

¼ c half and half

1 t kosher salt

½ t ground black pepper

¼ c chopped fresh chives

¼ c chopped fresh parsely

1 pkg (17.3 oz) frozen puff pastry sheets, thawed

Egg Wash

1 egg beaten with 1 T half and half

½ c shredded Parmesan cheese

Cooking Instructions

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. 

Place the two sheets of puff pastry on 2 separate baking sheets lined with parchment paper.  With a sharp knife, cut slits on both sides of pastry, 3 inches deep and 1 ½ inches wide on a diagonal making about 6 strips.  Leave about 3 inches of the pastry in the center, uncut.  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 degree oven for 20 minutes.  Cut each strudel into 3 portions to make 6 servings.