Scrambled Egg Turnovers

insides

Dearest Organic Free Range Eggs,

I’m sorry I failed you. You totally needed a win; especially with all this bad press about eggs giving people salmonella. This turnover recipe made me think that you needed to be *set* before I tucked you into a pocket of puff pastry and let you slumber in my hot oven. Little did I know that you would turn out overdone! I’m now know that I should have followed the 1 minute the recipe suggested rather than the 3 minutes I insisted on. Would that have meant you would have been super runny on the puff pastry? Hmmm…

Thank god the zucchini, puff pastry & melted cheddar made up for your shortcomings. I heard that my Mom’s green salad was delighted to join you on the plate for lunch! You two make such an excellent couple! I took a picture of you two! I think it turned out pretty nice!

scrambled egg turnovers

I hope that you accept my sincere apology. Maybe next time I’ll include some bacon with the zucchini & cheese mixture? Sound good?

I look forward to seeing you soon! Maybe in tomorrow’s breakfast? You free?

Forever yours,

Tracy

Let’s start the show!!!!!

Ingredient party! You’re invited!

the ingredients....

Get those eggs cracking!

egg cracking

Zucchini needs shredding & salting. Set aside in a bowl.

zucchini salting

Grate your cheddar. Have a few samples. Eat some of those chunks of cheese. I give you permission.

cheddah!

Scramble the eggs with the oregano, salt & pepper. Take a look at the recipe again.

whisk me away

Drain the zucchini in a paper towel. Surprising how much water comes out of it, huh?

zucchini drain

Get out your puff pastry! Roll it out! Get your egg wash ready.

the most expensive puff pastry ever

Cut your dough and plop on all the fillings. Brush edges with egg wash & seal it up!

filling

I used a fork, but they puffed up soo much you would never know…

sealing

Here they are in the oven. I decided to add cheese. Cheese is always a good idea.

because there wasn't enough cheese...

Fresh from the oven….I think this is what heaven looks like. Look at that crusty cheese on the parchment! EEK!

zucchinieggpastries (12)

Look at that crusty cheesy top.

check out that cheddar crust!

Glorious…minus the overcooked egg bit ;)  Be careful with that.

Scrambled Egg Turnovers

(Adapted from a Rachael Ray recipe)

  • 2 small zucchini, grated
  • salt & pepper
  • 6 eggs
  • 1/4 teaspoon dried oregano
  • 2 tablespoons unsalted butter
  • 2 sheets frozen puff pastry, thawed & halved lengthwise
  • 1 1/4 cups shredded sharp cheddar cheese

1. Preheat the oven to 425 degrees. Place the grated zucchini in a bowl and season with salt; let stand for 5 minutes. Squeeze with paper towels to dry. In a medium bowl, beat together 5 eggs, the oregano and 1/2 teaspoon each of salt & pepper. In a small bowl, beat together the remaining egg with 1 tablespoon water.

2. In a large non stick skillet, melt the butter over medium heat. Pour in the oregano egg mixture and scramble for 1 minute (this is the part where I messed up). Transfer eggs to a plate.

3. On a work surface, brush the eggs of the puff pastry with some egg wash. Working with 1 piece at a time, arrange one quarter of the scrambled eggs on one side of the puff pastry. Top with cheese & zucchini. Fold over the pastry and press the edges to seal. (I crimped them with a fork) Transfer pastry to a parchment lined baking sheet and brush the tops with more egg wash. Repeat with 3 more pastries.

4. Bake until the pastries are puffed and golden, about 20 to 25 minutes. I added a bit of shredded cheddar to the top after about 15 minutes of baking!

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11 Comments

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  • August 23, 2010

    those look amaaaazing. the eggs are probs so pleased that you’re helping their reputation.

  • August 24, 2010

    This sounds awesome. Way better than a breakfast sandwich, and I’m totally gonna try it asap. What a great weekend breakfast.

  • August 24, 2010

    What a cute post! I really enjoyed reading it! Im loving the food bloggie!

  • August 24, 2010

    Wow! I’m so going to try this for Sunday morning breakfast! Beautiful!

  • August 24, 2010

    For the record, I thought these were delicious even with the overcooked egg! However, I’m never opposed to adding bacon to anything. :)

    • August 24, 2010

      thank you for being my guinea pig!!! thank you for the chopsticks & taking my photos!!! We should do that again and again!

  • August 24, 2010

    i just found your blog. and im really mad. lol becuz it looks soooo good!!! and im hungry and its not quite lunch hour at work yet.
    but besides all that your blog is great! i can already count like 6 recipes i want to make and i’ve only been here a few minutes lol

  • August 25, 2010

    ohhh my god these look amazing! cant wait to try them! yum yum

  • Marissa
    October 12, 2010

    i thought that looking up recipes while not being able to sleep would be productive and calming or whatever, turns out i’ve developed a growling stomach in the process and these are not helping. good GOD they look amazing

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