When we lived in Dallas, we used to frequent a breakfast place called Le Peep (it may still be there) and we had a favorite dish called Country Cool. It was scrambled eggs, cream cheese, ham and dill. We have tried to recreate that and make it a little fancier by wrapping it in puff pastry. The eggs are great by themselves if you don’t have or don't want the pastry.
Dill Eggs
5 eggs lightly whipped, reserving 1 Tbsp. for egg wash.
1/2 tsp. dill
4 oz cream cheese
1 tsp. unsalted butter
1/4 c. finely diced shallots
1/2 c. diced ham
1 puff pastry sheet (found in frozen food section)
Egg wash
1 Tbsp. egg
1 Tbsp. Water
You can sprinkle on toasted sesame seeds, if you want.
Night Before: (This is optional, but the scrambled eggs are easier to work on the pastry sheet later if they have been chilled.) Lightly whip dill into eggs. Cut cream cheese into medium chunks. In large saucepan, saute shallots in butter. Stir in ham. Add dill eggs and stir until softly scrambled. Remove from heat and immediately stir in cream cheese until almost melted and blended. Set aside, or cover and refrigerate overnight.
Dill Eggs
5 eggs lightly whipped, reserving 1 Tbsp. for egg wash.
1/2 tsp. dill
4 oz cream cheese
1 tsp. unsalted butter
1/4 c. finely diced shallots
1/2 c. diced ham
1 puff pastry sheet (found in frozen food section)
Egg wash
1 Tbsp. egg
1 Tbsp. Water
You can sprinkle on toasted sesame seeds, if you want.
Night Before: (This is optional, but the scrambled eggs are easier to work on the pastry sheet later if they have been chilled.) Lightly whip dill into eggs. Cut cream cheese into medium chunks. In large saucepan, saute shallots in butter. Stir in ham. Add dill eggs and stir until softly scrambled. Remove from heat and immediately stir in cream cheese until almost melted and blended. Set aside, or cover and refrigerate overnight.
Final Preparation: Roll out pastry sheet on wax paper or cutting board to 14 inches by 18 inches. Spoon egg mixture onto center of pastry sheet leaving 2 inches of pastry bare at top and bottom and 4 inches bare along both sides.
Fold the 2-inch top and bottom over the filling. Then go down both the 4 inch sides cutting the bare pastry at 1/2 inch intervals from the edge up to the filling. This creates a series of 1/2-inch strips down both sides.
Beginning at one end fold one strip over filling from left, then one from right, alternating sides until all pastry covers the filling.
Brush with egg wash. Place on cookie sheet lined with parchment paper or silicone mat. Bake 20 to 30 minutes at 400~ until golden brown.
Allow cooling 4 minutes before slicing.
Serves 4-6
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