Egg Croft


For my afternoon tea party with other mommy friends, I imagined for days what kind of savory bites I can make to contrast all the sweets that would be there. A lot of ideas but nothing seemed promising until the night before when we received a dozen of fresh eggs from our neighbor’s home raised chicken! Then it became clear that I need to make an egg dish. Starts with a puff pastry shell, nest in a baked scallion egg cake, top with sautéed mushroom, smoked trout and then a piece of salmon roe – that was a perfect bite. The bonus was the wow effect that came after.

Most components of this dish are quite easy, the only “cooking” part I had to do was to cut out small rounds from the puff pastry dough and bake  them in 375 degree oven for 10 minutes or so and then make the baked scallion cake.



Scallion Egg Cake


Servings: 48

  • 6 large eggs
  • 1 Cup heavy cream
  • Scallion (diced) 2 cups
  • Salt pepper to taste

Beat the eggs with the heavy cream until incorporated. Add the scallion, salt and pepper.

Butter a 1-inch mini cupcake pan (48 cavities). Pour in the egg mixture to fill each of the cavity and bake in 400 degree oven for 8-10 minutes until puffed up and golden brown

I have also made this using just one medium sauce pan, kind of like omelet. That is an even easier way to serve for casual breakfast.

Needless to say, this was quite popular during the tea party. Then I was asked what it is called and I couldn’t come up with a nice name until I sat down to blog about it! Since our neighborhood is named Croft lane and this is clearly created in honor of the eggs produced right here and by a resident, the most suitable would be – the egg croft!

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