Aaaah! The aroma of baking puffed pastry, scrambled eggs and garlic spinach cream – a savory breakfast egg strudel. It’s the sweet smell of redemption. My Egg SNAFU last week was beyond rescue, so I feel relieved to carry out this recipe pretty smoothly. Amazing what you can get done when you don’t try and do 5 things all at once and just focus on the task at hand. Whew!
This savory and filling breakfast is a creation of the Rabbit Hill Inn located in Lower Waterford, Vermont. It’s a simple, quick and elegant recipe that would make a perfect savory pairing with the heart shaped strawberry stuffed French toast.
Let’s start with the puffed pastry.
Start with a dozen eggs scrambled with about a 1/2 cup of heavy cream. If you’ve never had scrambled eggs made this way … taste a little bite. You’ll never make them without heavy cream again. Ever. It’s the secret to making them creamy, fluffy and light. BUT … not light on the calories.
Cook them until they’re set, but still a little wet. You’re going to bake them too and don’t want to dry out the eggs. Scoop the eggs into the center of a puffed pastry sheet. If your pastry sheet is small, you can divide up the eggs between two pastry sheets and make two strudels.
Cover in grated cheddar cheese.
Roll the pastry together. I had imagined that this would come out more like a spiral of puffed pastry, but it is more like a burrito shape.
Take a pastry brush and “glue” the edges together with just a touch of water.
Then brush with melted butter and set in the oven to bake for 25 minutes at 350 degrees.
Next, blanch the spinach. Start with boiling water. Add a whole bag (approx. 8 ounces of spinach). Yes, I said the whole bag. It dwindles down to nothing when cooked.
After the spinach has turned a bright green, about 30 seconds to 1 minute, remove the spinach with a slotted spoon and add to an ice bath.
Sounds fancy and pampered to give food a bath, doesn’t it? Well, maybe “tortured” spinach is a better description. his whole process reminded of my last ski strip to Steamboat Springs, CO, where we did some of hot-tubbin and snow-dippin. That’s when we’ve had one or two beers in the hot tub and think its smart to run out and dip our bathing suit clad bodies in freezing cold snow. Or similar to sitting in a bath tub full of ice and water after a 22 mile run. I can only imagine the spinach wants to yell and scream profanities as loudly as I did.
Remove the spinach from the ice bath and squeeze all the water out until you are left with a ball of spinach.
Add the blanched spinach to a food processor with 1 cup of heavy cream. Add salt and pepper to taste. I also added a pressed garlic clove.
Add the puree to a sauce pan on medium heat and reduce by 1/3 of it’s volume.
The strudel bakes to golden perfection during the time it takes to whip up the Spinach Cream.
Slice and serve!Print
- 1 sheet puffed pastry, room temp
- 1/2 cup shredded cheddar
- 1/4 cup canola oil
- 1 cup heavy cream
- 12 eggs beaten with 1/2 cup heavy cream
- 2 tbls melted butter
- 1 cup blanched spinach
- salt & pepper to taste
Preheat oven to 350 (convection oven) or 400 (standard oven).
Heat 1/4 cup canola oil in a large non-stick sauté pan.
Cook eggs over medium high heat scrambling them until barely set.
On a small cookie sheet, lay out the puff pastry.
Place eggs straight along center of pastry sheet.
Top with cheese and roll pastry into a cylinder. Seal edges together using a little water and a pastry brush.
Brush the outside of the rolled pastry with butter and bake for 20 to 25 minutes until golden brown.
While the pastry is cooking, blanch the spinach in boiling water for 1 to 2 minutes until bright green and cooked. Carefully remove the spinach from the boiling water and add to an ice bath to cool.
Strain the excess water from the spinach, then add it to a food processor along with 1 cup of heavy cream. Add salt and pepper to taste. Then puree the mixture until smooth.
Add the spinach cream to a sauce pan, and cook on low to medium heat until it reduces by 1/3 the original volume.
Ladle cooked spinach cream over the strudel and serve!
You can also add 1 garlic glove to the spinach cream. Blend it together in the food processor with the spinach before adding the cream. It makes it even more tasty.
If you want to save a step (and some time), frozen spinach works too! Just be sure that it is thawed and strained of excess water.
Keywords: Breakfast, Egg Strudel