Happy Mother’s Day!
May 8, 2017 KitchenCrafted Recipes
This Mother’s Day, don’t just make mom breakfast. Make her week!
Nothing says I love you like something homemade. Especially when that something involves a rich, creamy, decadent sauce made with Creole Kicker SPRD. We can pretty much guarantee mom’s gonna love this one. From our kitchen to your kitchen, Happy Mother’s Day! May your day be filled with love and spice and everything nice!
2 Store-Bought Frozen Puff Pastry Sheets, thawed
All Purpose Flour, for dusting surface
1 Egg Plus 2 Teaspoons Water, for egg wash
12 Eggs, scrambled
3 Tablespoons Whole Milk
2 Tablespoons Unsalted Butter
1 Jar Creole Kicker SPRD
8 oz. Smoked Salmon
2 Tablespoons French Chives, finely chopped, for garnish
Creole Kicker SPRD Cream Sauce:
— 1 Cup Heavy Cream
— 1 Tablespoon Creole Kicker SPRD
— 1 Teaspoon Herbes de Provence BLND
— Preheat oven to 400F.
— Unfold 1 pastry sheet and lay it on a lightly floured surface &
— Cut the puff pastry in half,
— Then each half into 3 pieces.
— Place on a baking tray lined with baking paper (parchment paper) or sprayed with nonstick spray.
— Whisk the egg and water in a bowl.
— Then brush the puff pastry with the egg wash.
— Bake for 15 to 20 minutes, or until puffed and golden.
— Remove from the oven and split each piece in half horizontally -so you have a top and bottom.
— Place on a rack to cool.
Creole Kicker Cream Sauce:
— Add the heavy cream to a saucepan and cook, over medium-low heat, reducing the liquid until it reaches a sauce consistency, about 15 to 20 minutes.
— Whisk in the Creole Kicker SPRD and Herbes de Provence BLND. Keep warm on very low heat.
— Whisk the eggs in a small bowl.
— Add 2 tablespoons unsalted butter to a 10-to-12-inch nonstick skillet over medium to high heat.
— When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan. Make sure not to brown the butter.
— Scramble the eggs. Stir slowly with a rubber or silicone spatula. As soon as the eggs begin to form, drop the heat to low and shift from stirring to folding. Gently shake the pan and as soon as there is no more egg running around the pan, turn the heat off and
— Gently transfer the eggs to a warm plate.
— Place a few tablespoons of Creole Kicker SPRD Cream Sauce on the bottom of four serving plates.
— Secure 1 piece of puff pastry to the bottom of the plate.
— Spread Creole Kicker SPRD on the puff pastry.
— Divide the eggs between them and top with the smoked salmon, a sprinkle of chives and place the top half of the puff pastry on the salmon. Serve immediately.
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