Scrambled Eggs with Asparagus in Puff Pastry

There is a restaurant in Los Angeles, Hollywood to be exact, in the W Hotel for absolute precision.

It is called Dephine’s. Their Brunch is extremely worthy of a visit if you are in town.  Each time i have been there, this menu item has caught my eye…..

It is expensive for an egg dish. Yes.

However, if you look around this is what everyone else is ordering.

It is that good.

The kitchen is busy busy busy pumping these babies out.  DH went with the steak and eggs. He was a happy camper. After my second visit at Delphine’s, both times ordering this dish and licking the plate,  I really needed to re-create this masterpiece at home. Driving to Los Angeles from Orange County is not a frequent event. With this limitation, food can push you to chase down recipes when you won’t be able to indulge in the goodness for quite some time. With this in mind, I went to work in my kitchen to recreate this dish. Here is the result.

Off we go.

Purchase these puff pastry shells. I wish I could find some larger shells, however this will do.

Follow the box directions, but be sure to put the TOP on the TOP. Tee Hee I found this silly.

Throw them in the oven and keep your eye on them. Don’t forget to set your timer.

Onward.

Remove the woody stiff proportion of your asparagus. Find this by bending your asparagus with two hands. Where the stem starts to bend is your cutting point.

With the rest of the asparagus, begin cutting pieces on a diagonal, 1 inch or so part.

I used 2/3 of a cup. You can use less or more depending on your lurve of asparagus.

Plop your cut up asparagus into salted boiling water for 3 minutes.

Then remove them to cool. The consistency you are looking for is crisp tender.

Grab your Italian parsley and mince a few sprigs for garnish.

The Puffs are ready, take them out of the oven when they look like sun baked pastry. Nice.

Let them cool in the pan for a few moments then place them on a cooling rack.

grab a knife and carve out the “top” circle carefully

Good job. They are now waiting for the eggs.

Take your five eggs, milk, salt and pepper and give them a good whisk

Pour them into a pan with melted butter at medium heat.

Now turn your heat down and begin to stir, gently folding the egg mixture over upon itself.

When the eggs begin to thicken add your asparagus. {Note this is a deviation on the original recipe. You see my family will not eat mushrooms. Okay. So for this recipe I had to leave them out.}

Keep folding your egg/asparagus mixture until they are cooked to your liking. Some folks prefer their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.

Once they have reached your consistency stuff that egg mixture into your pastry shell.

Add a dollop of sour cream and then your parsley.

DONE.

Here are a couple of family variations.

For the little people I make a sandwich.

For DH I have to add a little bit of ….

this.

Chipotle Tabasco.

It was gone licky split.

For the advanced friends. Try a bechamel sauce instead of the sour cream

Bechamel Sauce

2 tablespoons butter

2 tablespoons flour

1 1/4 cups milk, heated

Salt

Freshly ground pepper

Melt the butter in a heavy-bottomed saucepan.

Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the warm milk (warm the milk on low heat just until little bubbles begin to form at the edges), continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

Scrambled Eggs with Asparagus in Puff Pastry

Serves 3

2 tablespoons butter
5 eggs
1/2 tablespoons salt
1/4 tablespoon freshly ground pepper
2 tablespoons milk

Sour Cream (stirred)

Parsley (minced)

Melt the butter in a heavy skillet or nonstick pan. Combine the eggs, salt, pepper, and 2 tablespoons milk in a bowl. Briskly whisk, pour into the skillet, and turn the heat very low. Gently stir the egg mixture, lifting it up and over from the bottom as it thickens. Upon thickening add 2/3 cup crisp-cooked asparagus, {cut diagonally into 1/2-inch pieces}. Continue to stir until the desired texture is achieved. They thicken and dry out very quickly toward the end, so if you like them soft and moist, remove them from the heat a little before they reach the desired texture; they will continue to cook after being removed from the pan.

Garnish with sour cream and parsley and optional chipotle Tabasco.

Delphine is located at:

6250 HOLLYWOOD BOULEVARD
HOLLYWOOD, CA 90028
PHONE: 323.798.1355

Enjoy your weekend Friends.

Stay warm and dry