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Add a photoServings: 2
Ingredients
- 4 x frzn puff pastry shells
- 4 x Large eggs
- 2 ounce lowfat sour cream
- 1 can sliced mushrooms - (2 ounce) liquid removed
- 1/4 tsp dill weed
- 1/4 tsp salt
Directions
- Bake shells according to package directions. Don't overbake.
- Reduce oven temperature to 375 degrees. Carefully remove center of tops and soft pastry underneath. Set aside. (Bake tops alongside filled shells and serve as lids or possibly accompaniments, if you like.)
- Break and slip 1 egg into each shell. Continue baking till egg whites are almost set, about 14 to 15 min.
- Meanwhile, stir together lowfat sour cream, mushrooms, dill weed and salt till well combined.
- Remove shells from oven. Spoon 2 Tbsp. of the lowfat sour cream mix over each egg. Continue baking till warm, about 3 min.
- This recipe yields 2 servings.
- Description: "Delicate baked Large eggs make a delightful breakfast or possibly brunch entree.
- Especially when served in flaky puff pastry and topped with a dill and lowfat sour cream sauce."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 2 servings | |
| Calories 730 | |
| Calories from Fat 461 | 63% |
| Total Fat 51.4g | 64% |
| Saturated Fat 15.4g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 432mg | 144% |
| Sodium 966mg | 40% |
| Potassium 319mg | 9% |
| Total Carbs 47.4g | 13% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.73g | 2% |
| Protein 21.11g | 34% |
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