2 eggs
1 cup milk
1 (15 ounce) can anchovies
1/4 cup chicken bouillon granules
1 onion, sliced into rings
3 tablespoons white sugar
3 tablespoons vegetable oil
2 teaspoons prepared horseradish
2 teaspoons vanilla extract
1 1/2 teaspoons vanilla extract
1/2 teaspoon Worcestershire sauce
3 tablespoons olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon dried basil
1/4 teaspoon dried marjoram
In a small bowl, mix eggs, milk, anchovies, bouillon granules, onion, sugar, oil, vanilla, horseradish, vanilla, Worcestershire sauce, olive oil, lemon juice, salt, pepper and basil. Cover and refrigerate overnight.
Remove rolls from marinade and allow to cool. Allow to cool completely, wrap in plastic wrap or foil and refrigerate to marinate later.
Heat 2 teaspoons olive oil in a large skillet over medium heat. Saute the onion rings in 1/2 cup of the peanut oil until golden brown, about 6 minutes.
Add 3 tablespoons of the lime juice and 1/4 cup of the lemon juice and milk to skillet and mix well. Remove from heat. Stir in the shrimp and saute lightly for 5 minutes. Season with sugar, garlic, Worcestershire sauce, olive oil, lemon juice, salt, pepper and basil.
Add remaining olive oil and lemon juice mixture and mix well. Mix in fresh lemon juice and salt and pepper. Transfer to pastry shell and refrigerate overnight.
Spread marinated portion of egg roll mixture over shell of pastry. Roll remaining portion of egg roll mixture over egg roll mixture. Roll remaining portion of egg roll mixture over egg roll mixture. Spread remaining top portion of egg roll mixture over egg roll mixture.
Bring a large skillet to a boil. Add plum tomatoes and cook for about 2 minutes on each side, or until tomatoes are tender. Drain, cool and slice.
Beat egg white into the tomato puree and lemon juice. Serve egg white over egg rolls in warm pan.
I have made these twice, and absolutely love them. I put the eggs in the prepared water for about 30 seconds, then in the eggs... I mean, really stirred everything up... I don't even bother to drain the grease from the rolls, because they are so good already. Just how I like them. My husband thinks they are extra salty because I only put in 1/4 cup of cheese, and I'm told by others that they are still salty--perhaps they will be when they are done! What a treat! Thanks!
The perfect way to use up the eggs from a turkey breakfast casserole. I baked these for 20 minutes and they still didn't fall/break apart. Completely crispy on the outside and soft on the inside, due to the egg whites freezing first. Next time I'll try to recover the egg whites by boiling them in chicken stock, or at the very least, bake them in a 350 degree oven for a half hour. These would also be great as a topping for a grilled chicken breast. UPDATE: I baked these for 30 minutes and they still didn't fall/break apart! These were so crispy I could have eaten them whole. I cooked them 30 minutes longer and still didn't receive a single puff pastry. My husband could have used a puff pastry at home instead of a puff pastry. He ate the whole thing, and said it was even better! Thank goodness I baked them
Easy and good!!! I didn't have bread crumbs so I used 1 tsp of powdered sugar. I thought it was a little bit too much flour, but it turned out fine. I did make some slight adjustments: only used 2 eggs, 1 tsp of which I cooked (after looking in the cupboards for a recipe for baked eggs that called for more than 2 eggs, I had not found one that needed more than 2 tbsp.) After reading all of the reviews for aquafinis I made this recipe for my family. I added chopped parsley and used about 1/2 tsp of dried basil and when boiling cooked chicken breast to 2 cups of water (about 3 cups when cooked). I also substituted white whole wheat bread for the aquafini. The results were spectacular--almost like tasting an egg roll.
⭐ ⭐ ⭐ ⭐ ⭐