Aji Pepper & Peruvian Sausage Egg Souffle
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Credit: Scott Adair, Corporate Executive Chef, SupHerb Farms, Turlock, California
The National Culinary Review, November/December 2017
1 sheet puff pastry from 1 (17.3-oz.) package, thawed
3 large eggs
¼ cup finely grated manchego cheese
2 T. Greek full-fat yogurt
½ t. baking powder
¼ t. salt
4 T. SupHerb Farms Aji Pepper Pesto
¼ cup frozen chopped spinach, thawed, drained
½ cup Peruvian sausage (salchicha criolla)
4 T. grated Asiago cheese
1. Cut puff pastry into 9 squares. Grease 9 wells of 12-cup muffin tin. Gently press 1 puff pastry square into each (will not reach top of tin).
2. In medium bowl, whisk together eggs, manchego cheese, yogurt, baking powder, salt and pesto until blended.
Stir in spinach and sausage.
3. Divide filling evenly among pastry-lined cups. Sprinkle Asiago cheese on each tart. Gently and loosely fold four corner points over filling.
4. Bake at 400°F for 25 minutes, until pastry is browned and eggs are puffy. Cool completely; remove from pans.
Serve immediately, or refrigerate in covered container up to four days or freeze up to two months.
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