Goat Cheese Scrambled Eggs and Ramps in Puff Pastry #SundaySupper
The perfect lazy morning needs the perfect breakfast in bed, cook up Goat Cheese Scrambled Eggs and Ramps in Puff Pastry, grab the paper and enjoy the morning.
Happy mother’s day to all the moms out there! From your mom, to my mom, to doggie moms and cat moms and to grandmoms. Today is your day, enjoy the time to be pampered, brunches, lunches, flowers, phone calls or puppy snuggles.
While we should celebrate everything mom does for us everyday – today we make it just a little extra special.
Kick her out of the kitchen, even if she insists because it’s time for breakfast in bed.
Scrambled eggs might seem simple but you haven’t had a taste of these soft and luxurious eggs yet.
Plus this is the type of meal that everyone can make, from the most experienced to the beginner cook. Everyone can scramble an egg – the key is how you dress them up, which takes it from a simple breakfast during the week to weekend brunch potential.
The key is low, slow, a splash of cream and plenty of butter.
You knew I was going to say that right? 🙂
It’s Mother’s Day, come on treat her right.
I promise you’ll be her favorite child when you bring her this breakfast in bed with garlicky ramps sauteed in butter and goat cheese studded eggs on flaky puff pastry.
1 sheet puff pastry (thawed if frozen) cut into 4 squares
8 large eggs
2 tablespoons heavy cream
4 ounces goat cheese, softened slightly, divided
kosher salt and black pepper
2 tablespoons butter, divided
1 bunch fresh ramps
Heat your oven to 400 degrees and place the puff pastry on a parchment lined baking sheet. Bake for 15 minutes or until puffed and golden brown. Set aside
In a medium mixing bowl, crack the eggs, add the heavy cream, and season with salt and pepper to taste. Whisk until the yolks are all broken up and the eggs become frothy.
In a large non-stick pan over low heat melt 1 1/2 tablespoons of butter, once the butter is melted pour in the eggs.
Let them sit for about 30 seconds, at this point some soft curds should start to develop. Move them around with a spatula and add 2 ounces of goat cheese, breaking it up with your hands into small pieces. You want to continue to move the eggs around frequently to melt the goat cheese. This also keeps the eggs nice and soft, if you find the eggs are cooking too quickly lower the heat - it should be as low as it can go. The eggs are done cooking when there's still a little liquid left in the pan, it will set up as it cools.
Scoop the eggs out into a bowl and carefully wipe the pan clean with a paper towel. Return to the burner and increase the heat to medium. Add the remaining 1/2 tablespoon of butter and saute the ramps until they are wilted.
To serve: place a puff pastry square on a plate and break the center slightly with a spoon, scoop 1/4 of the eggs in the center of the puff pastry, top with pieces of goat cheese and ramps.