Let me just say that I know there’s a French name for this dish but after 12 hours I still cant figure out what the hell these things are. All I know is that they look like blunts and my customers loved em today. I was inspired to make them since we needed to test some new ideas for the other location and we have several abnormal constraints in that Kitchen.

It’s really a simple idea. You make scrambled eggs plus what ever other fillings you want to add (bacon, cheese, get crazy) and then roll em in 4×6 pieces of puff pastry ( the duck tape of the culinary world) hit em with some egg wash and bake for about 20 minutes until light brown. Then I go for bonus points by cutting them into biased slices and searing them on the flat top till they are lightly browned.

They are easy as shit to make and the cool thing with these is that you can make and bake em the day before and then cut and sear them the next day when its time to serve em. There also another good way to use leftovers.

So here’s the basic idea. Granted. I’m still tweaking this but the basic idea is simple, I’ll try to post pics soon but if you have any questions please email me

Heat your oven to 350 and have a sheet pan ready and lined with ether wax paper or pan spray ( use wax paper)

Take puff pastry ( size is really up to you) and let it sit so that its room temp, you want it to be flexible and not frozen since your going to wrap with it.

Whisk and Scramble eggs. Let them cool for a minute since your going to be handling them.

Line the puff pastry with the eggs and get creative. So far I’ve done Bacon and Cheddar ( wow, really original I know) and sun-dried tomato with goat cheese since that’s what I had on hand at the time but you can use what ever the hell you want to.

The dough should be flexible and you should be able to wrap it over the mix.

The next thing is the egg wash. Whisk an egg with about a 1/4 cup of milk till blended. This is what separates the men from the boys. This is also whats going to make sure it stays sealed while its baking and will have a nice golden shine to the top.

You want to brush the last inch of the puff pastry with it and make sure its coated, it kind of acts like at glue for the pastry.

When you place the rolls on the sheet pan, make sure you place them with the seam side down and then brush the rest of it. Throw on a little Salt and Pepper or dried herbs for some extra flavor and color

They don’t take long, only about 15 minutes but like everything else, keep an eye on them.

At this point you can slice them and serve them or you can put them in the fridge and let them cool. When you need to re-heat them you just slice em and sear em for about a minute or so on each side, depending on how thick you cut them. I tried the ones from yesterday and they where still good at a day old.

As I’ve said, I’m still testing some ideas but you get the basic theory. Puff pastry can be used for all sorts of shit and it’s not the most traditional thing but it makes a great general purpose dough to wrap or fill with just about anything. Give me a few more days to get things unpacked and I will try to start posting pictures again soon.

Enjoy