Pastry Cups with Scrambled Eggs, Mushrooms, Asparagus, and Goat Cheese
Pastry cups with scrambled eggs, mushrooms, asparagus, and goat cheese is a recipe featuring fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 280 g puff pastry
- 2 tbsp heavy cream
- 250 g green asparagus
- Salt
- 150 g oyster mushrooms
- 1 tbsp butter
- 4 eggs
- 4 tbsp milk
- 150 g goat cream cheese
- black pepper (freshly ground)
- 1 tsp Pink peppercorns
- fresh herbs (for garnish)
Instructions
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1.
Preheat the oven to 200°C (400°F) with both top and bottom heat.
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2.
Roll out the puff pastry to a thickness of 3-4 mm if necessary. Cut out 16 circles (about 7 cm in diameter). From 8 of the circles, cut a central hole (about 4 cm in diameter) to create rings. Place the circles on a parchment-lined baking sheet, brush the edges with water and place one ring on each circle. Press lightly, brush with cream, and bake in the preheated oven for about 15 minutes until golden brown. Remove the pastry cups from the oven and let them cool.
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3.
Peel the lower third of the asparagus and cut the spears into 3-4 cm pieces. Cook in salted water for 6-8 minutes until just tender. Clean the mushrooms, slice into strips, and sauté in hot butter for 1-2 minutes. Whisk the eggs with milk, pour over the mushrooms, and cook for 1-2 minutes until scrambled. Add the drained asparagus, remove from heat, and fold in crumbled goat cheese. Season with salt and pepper, then fill the pastry cups.
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4.
Serve garnished with pink peppercorns and fresh herbs.
