This recipe appeared in Trader Joe’s Tuesday on 06 Jan 2009
1 16 oz package (frozen) Trader Joe’s Puff Pastry
Milk or cream (enough to scramble with eggs)
1–2 tablespoons butter
2–3 tablespoons chopped fresh chives
Preheat oven to 400° F. Remove the puff pastry sheets from box and separate. Allow them to defrost at room temperature for about 10 minutes.
Roll the individual pastry sheets out on a very lightly floured surface with a rolling pin until they are about 1/8″ thick. This shouldn’t require too much rolling. The ultimate goal is to thin the dough out a little, but not make it too thin. Try to maintain the shape of the dough sheets by rotating the rolling pin to even out the sides of the sheets. Evenly–shaped sheets will create less waste when cutting them into equal serving sizes.
Cut the sheets into evenly–sized squares with a pizza wheel. You can use a ruler as a cutting guide for the pizza wheel if you aren’t good at cutting straight lines (like me). Transfer the dough squares to baking sheets and evenly prick each square a few times with a fork.
Bake for about 15 minutes or until puffed and lightly golden brown. Remove from baking sheets after a minute or two and continue cooling on wire racks.
The next part of this recipe’s procedure doesn’t need to be precise and relies mostly on your preferred way of making scrambled eggs. I didn’t include specific amounts for the eggs and milk or cream (use your own judgment), but I do suggest not adding too much liquid to the eggs when beating them together. You don’t want them to end up too runny after they’ve been cooked.
To cook the eggs, heat the butter in a pan over low heat. Once the butter has melted, add the egg mixture to the pan and stir until the eggs are just set. Don’t overcook them or they will get too dry and lose the desired creamy–custard consistency that works best for this recipe.
Spread some of the crème fraîche onto each of the baked pastry squares. Then top with the scrambled eggs, chives and caviar (if using). Serve immediately.
WI wine recommendation: Champagne or sparkling wine, of course! We enjoyed this dish with a bottle of 2001 Gloria Ferrer Brut Royal Cuvee Carneros sparkling wine, which has a full fruit flavor that stands up nicely.