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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.