Recipe: Scrambled Eggs in Puff Pastry

This morning I didn't have the energy or desire to go to the gym, so I did one of those old school crunch fitness videos (circa 90's) on Netflix.  Brian was awake so I asked him if he would do it with me (you know extra motivation!).  He declined, so I persuaded him that if he would do just 5 minutes I would make breakfast.  Well, 5 minutes he did. I understand he likely stopped as it was mostly women in the video class, there was a lot of coordination/movement, and the only man was in the back and scrawnier than most.

Regardless, onto breakfast - I knew we should have eggs, and I had bought puff pastry last night to make some more prosciutto palmiers, so I tried my hand at putting them together.  I found a few recipes online, all similar, and so this is adapted from those. 

Ingredients:

* 5 large eggs

* Salt and pepper to taste

* Butter for pan

* 1 sheet puff pastry (was probably 9x12'')

* 3 T. cheddar cheese

* 3 T. diced peppers (optional)

* 1 T. diced onion (optional)

Directions:

- Whisk 4 eggs together with salt and pepper.  Melt butter in medium saucepan over medium heat and add peppers & onions if desired.  After peppers & onions soften, add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet, 2 to 3 minutes.  Transfer eggs to large plate and place in fridge to cool.

- Whisk remaining egg and brush half over the puff pastry.  Divide the chilled scrambled eggs, cheese into two equal portions. Arrange one portion of the scrambled eggs, and cheese over the bottom half of the pastry, leaving a 1/2 inch border at the edges. Fold the top half of the pastry over the filling and press down with a fork to seal the edges. Repeat this process with the remaining puff pastry sheet, eggs and cheese. Transfer both pastries to a rimmed baking sheet, wrap lightly with plastic wrap (or set foil overtop), and refrigerate until firm, 15 minutes.

- Heat the oven to 400 degrees. Remove the pastries from the refrigerator, remove the plastic wrap/foil, and brush the tops with the remaining beaten egg (I also sprinkled some seasoned salt on top). Bake until golden brown, 25-30 minutes. Cool and enjoy!