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Friday, August 27, 2010

A little Inspiration for Saturday or Sunday Morning...









Wild Mushroom, thyme and Bacon Scrambled Eggs in Vol Au Vent Pastry!

3 frozen vol au vent pastry shells cooked as per instructions.
3 strips of organic bacon cooked and crumbled.
6 organic eggs
2 sprigs of thyme stems removed
6 oyster mushrooms( or any mushrooms you may have)
3 green onion finely chopped
salt and pepper

Cook vol au vent in oven as per instructions.
In a pan cook bacon. Set aside.
In the same pan add green onion and thyme.
Add mushrooms and cook about 2 minutes.
Add eggs.
Season
Spoon egg mixture evenly into vol au vent pastry.
Garnish with bacon and fresh thyme.

Serve!



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