Sunday Brunch: Scrambled Eggs in Puff Pastry

[Photo: Robin Bellinger]

Last weekend I made something I've had my eye on for a long time: scrambled eggs in puff pastry from The America's Test Kitchen Family Cookbook. My guests were vegetarians, though, so eight ounces of sliced ham became two deeply caramelized onions. More significantly, in my rush to prepare for their arrival I could not be bothered with measuring and weighing the puff pastry, so I accidentally used twice as much as I was supposed to.

The cookbook called for two 9 by 9 1/2 inch sheets, which I later discovered is what makes up a pound of Pepperidge Farm puff pastry. I was using Dufour, which gives you one 16 by 11 inch (or so) sheet in a 1-pound package. Although I suspected that I was using far too much pastry when I opened my second package, I just forged ahead and was not disappointed by the (rather decadent) results.

Was it good? As Andrew said, "It was scrambled eggs in puff pastry with cheese and onions—of course it was good." With two pounds of pastry, this recipe serves eight generously as a main dish or at least sixteen as part of a buffet. Although it is divine when hot, I would not say no to this dish at room temperature. I served it with roasted fennel, white beans in vinaigrette, and arugula dressed with olive oil and lemon juice.

To make this the America's Test Kitchen way with a 1-pound package of puff pastry (any brand), simply roll the pastry into two 9 by 9 1/2 inch rectangles and use two fewer eggs in the filling.

Sunday Brunch: Scrambled Eggs in Puff Pastry

About This Recipe



  • 2 largish onions, sliced thin
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 9 large eggs
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced fresh parsley
  • 2 1-pound packages puff pastry, thawed
  • 1 1/2 cups shredded cheese, preferably cheddar or gruyere


  1. 1

  2. 2

    Preheat the oven to 400 degrees. Whisk eight of the eggs together with 1/2 teaspoon salt and 1/8 teaspoon pepper. Melt the butter in your egg-cooking pan and cook the eggs however you usually do, being extra careful to avoid overcooking them. (Make sure they are still shiny and wet when you stop so they do not overcook in the pastry.) Quickly fold in the parsley, transfer the eggs to a large plate, and refrigerate until cool, about 15 minutes.

  3. 3

  4. 4

    Remove the pastry packets from the refrigerator and brush the tops with the remaining beaten egg. Bake until golden brown, 25 to 30 minutes. Cool on a wire rack for 5 minutes before cutting into individual portions. If the pastry deflates when it cools, it is undercooked (mine was—I should have gone the full 30 minutes instead of just 25); take note for next time.


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