Baked Eggs in Pastry with Herbs
"A stylish variation on shirred eggs, this dish can be put together in steps for ease of preparation. The pastry dough can be made up to a week in advance and stored in the refrigerator. The pans can be lined with the pastry the night before, allowing for a speedy final assembly in the morning...."
INGREDIENTS
•
Savory Pastry Dough (see recipe)
•
1/4 cup (1 oz) shredded provolone, Muenster or similar semisoft medium-aged cheese
•
2 teaspoons mixed chopped fresh herbs such as tarragon, chives, chervil, thyme and/or Italian parsley, in any combination
•
8 large eggs
•
2 tablespoons unsalted butter, cut into bits
•
4 tablespoons heavy cream
Comments & Reviews
Just A Pinch Sweepstakes