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Scrambled egg feuillete | wefacecook.com Scrambled egg feuillete | wefacecook.com


Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 40 minutes
Totaltime: 1 hour 10 minutes


  • 2 pounds fresh tomatoes, peeled, seeded and diced
  • 1 ounce finely chopped shallots
  • 1 tablespoon olive oil
  • 1 clove garlic, peeled
  • thyme, bay leaf
  • salt and pepper to taste
  • 8 individual puff pastry shells (available frozen)
  • 2 ounces butter
  • 16 eggs
  • salt and pepper
  • 2 ounces butter
  • For garnish: parsley


  • Make the tomato sauce:
    Cook shallots over low heat with oil. Add tomatoes, thyme, bay leaf, and salt and pepper to taste. Simmer over low heat for about 20 minutes, stirring occasionally.
    While sauce is simmering, cook pastry shells according to directions on the package.

    For the eggs:
    Beat eggs with a whisk. Strain in a bowl. Season with salt and pepper. Melt butter in a large non stick frying pan. Pour eggs in pan. Cook over low heat while stirring constantly until eggs are creamy. Mix in the butter.
    Spoon eggs into the warm pastry shells. Place pastry cover on top of eggs.
    Garnish with parsley. Serve with the tomato sauce.
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