American Egg Board From: Executive chef/owner Jennifer Jasinski, Rioja Restaurant, Denver. Yield: 12 servings (2 10” tarts). Dough: 12 oz. unsalted butter 6 oz. cream cheese 3 cups flour 1 tsp. salt * * * Filling: 3 Tbsp. butter 6 cups (1 lb., 8 oz.) onions, finely diced 3 links Bilbao chorizo or hot link sausage (12 oz.) 2 Tbsp. fresh thyme, chopped to taste, salt and pepper 12 large eggs 3⁄4 cup cream 1⁄4 cup Italian parsley, chopped To prepare dough: In mixer, cream the butter until ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.