Scrambled Eggs with Mornay Sauce
Delicious and quick when you use pre-prepared pastry shells.
Ingredients
Mornay Sauce:
- 2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 3/4 cup shredded Swiss cheese
- 1/2 cup shredded Parmesan
Egg Pastry Crown:
- 12 frozen puff pastry shells recommended: Pepperidge Farm
- 1 egg slightly beaten, plus 1 teaspoon water, for egg wash
- 6 eggs slightly beaten
- 1/4 cup whole milk
- 1 teaspoon vegetable oil
- 1 tablespoon butter
- Salt and pepper
- 2 tablespoons fresh chives chopped
Instructions
Mornay Sauce:
- Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until mixture is smooth about 1 minute. Whisk in milk and salt. Whisk until mixture thickens slightly, about 2 minutes. Gradually whisk in cheeses. Stir until mixture is smooth and begins to bubble, stirring, constantly, about 5 minutes. Cover and keep warm.
Egg Pastry Crown:
- Preheat oven to 400 degrees Line a cookie sheet with parchment paper.
- Place 1 layer of pastry shells on the prepared cookie sheet and brush with egg wash. Top with another hollowed out shell. Bake for 12 minutes, or until golden on top.
- Whisk eggs and milk in a large bowl to blend. Place a large nonstick skillet over medium heat. Add oil and butter to skillet. When the butter foams, add the egg mixture. Stir continuously with a rubber spatula until eggs are light and fluffy, about 2 minutes. Season, to taste, with salt and pepper. Remove tops and hollow out pastry shells. Divide scrambled eggs among pastries. Top each with 2 to 3 tablespoons of Mornay Sauce. Sprinkle with chives and serve.
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