Sometimes I love breakfast for dinner, brinner. But I wanted to try something different. I found the original version of this recipe on... I hate to say it... MarthaStewart.com. I must admit it looked and sounded wonderful, and Nancy agreed.
I lightened it by cutting the amount of butter in half. I also used portabella mushrooms instead of shitake, primarily because they were on sale for half the price. I served it with a spinach salad.
All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
1 tablespoons unsalted butter
1 large yellow onion, thinly sliced
3/4 pound mushrooms (shiitake or portabella), stemmed and large ones halved
1 tablespoon chopped fresh tarragon leaves, plus more for serving
Coarse salt and ground pepper
6 large eggs
Grated Parmesan, for serving