Wednesday, May 18th, 2011
There’s just something about the anisey bite of tarragon that makes them so perfect with eggs. Add a salty strip of prosciutto and fresh mushrooms in a portable puff pastry cup and you’ve got a Wine Country breakfast worthy of the fanciest bed and breakfast.
Using store-bought puff pastry makes this dish pretty straight-forward to make. Feel free to mix up the mix of veggies to include seasonal greens and produce.
Puff Pastry and Prosciutto Egg Cups with Spinach, Shiitakes and Sriracha
by Jamie Miller
1 sheet frozen puff pastry dough, thawed
¼ cup olive oil (from any Sonoma County producer)
4 tablespoons butter (Clover Organic)
1 ½ cups shiitake mushrooms (from Sonoma County Organic Mushrooms)
1 cup loosely packed baby spinach leaves (from any Sonoma County farm)
6 eggs, lightly beaten (from Clover Stornetta)
2 tablespoons sriracha
½ cup goat cheese (from Bellwether Farms)
4 slices prosciutto (from Sonoma County Butchery & Charcuterie)
1 tablespoon tarragon, chopped (from any Sonoma County farm)
Preheat oven to 425 degrees. Place four large ramekins or small soufflé dishes upside-down on a large baking sheet. Rub each dish with a paper towel dipped in olive oil. Drape each dish with a square of puff pastry dough. Bake for 15 minutes or until light golden brown.
While pastry cooks, melt the butter on high heat in a large skillet. Add the shiitakes and cook for 3 minutes or until edges have browned. Add the spinach, and stir until it is wilted. Add the eggs and sriracha, then turn heat to low. Let mixture stand for 5 minutes, then fold in the cheese. Remove from heat.
When puff pastry is done, carefully remove pastry from dishes and set right-side up so they are similar to cups. Place cups individual plates and place a slice of prosciutto in each, pushing the prosciutto against the walls of the cups (to act as a barrier so the egg does not make the pastry soggy). Fill each with an equal amount of the egg mixture. Sprinkle with tarragon and serve. Serves four.