Aaaah! The aroma of baking puffed pastry, scrambled eggs and garlic spinach cream. It's sweet smell of redemption. My Egg SNAFU last week was beyond rescue, so I feel relieved to carry out this recipe pretty smoothly. (Click here to read more about Egg Snafu). Amazing what you can get done when you don't try and do 5 things all at once and just focus on the task at hand. Whew!
This savory and filling breakfast is a creation of the Rabbit Hill Inn located in Lower Waterford, Vermont. It's a simple, quick and elegant recipe that would make a perfect savory pairing with the heart shaped strawberry stuffed French toast for romantic Valentine's Day breakfast in bed.
And speaking of romance and Rabbit Hill Inn, Peter Greenburg said, "Your room could act as an aphrodisiac," and Cooking Light Magazine stated they had, "sensual amenities to set the mood." Whoa. And I was just considering going up for just a plain ole cooking class. I'm such a kitchen dork. But then again ... a cooking class could be hot!
If you haven't yet made Valentine's Day plans, here's a way you can bring one of Travel & Leisure Best 100 Hotels Worldwide into you're own home.
Let's start with the puffed pastry. Yes, this is what my groggy eyes at 6 am mistook for pie crust when I created an Egg Snafu. So here it is in all it's glory ... Puffed Pastry. You can find it in your frozen foods section at your local grocer. Just don't mistakenly pick up pie crust.
Start with a dozen eggs scrambled with about a 1/2 cup of heavy cream. If you've never had scrambled eggs made this way ... taste a little bite. You'll never make them without heavy cream again. Ever. It's the secret to making them creamy, fluffy and light. BUT ... not light on the calories.
And "Cooking Light" wrote about Rabbit Hill? How do they make these delish recipes without some serious calories!?
Cook them until they're set ... but still a little wet. You're going to bake them too and don't want them to dry out.
Spoon your scrambled eggs into the center of a puffed pastry sheet. This pastry sheet seemed a little small for a dozen eggs, so next time I'll either cut the recipe in half or make two strudels.
Cover in shredded cheddar cheese.
Roll the pastry into a cylinder. I had imagined that this would come out more like a spiral of puffed pastry rather than a burrito shape. Perhaps I need a longer pastry sheet for that effect.
Take a pastry brush and "glue" the edges together with just a touch of water.
Then brush with melted butter and set in the oven to bake for 25 minutes at 350 degrees.
Next ... the spinach.
When we tried this with the Egg Snafu, I wrote down the recipe. I should have printed it because I missed one vital word ... blanched. Now, I must admit, I didn't quite know what "blanched" meant. So I googled it. I google everything I make in the kitchen. I found this lovely step-by-step instructions on blanched spinHTTP/1.1 200 OK Date: Fri, 30 Jul 2010 03:37:21 GMT Server: Apache X-Pingback: http://innthekitchen.com/wp/xmlrpc.php Connection: close Transfer-Encoding: chunked Content-Type: text/html; charset=iso-8859-1
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