Scrambled eggs archduchess

1 Servings

Ingredients

Quantity Ingredient
2 cups Hot mashed potatoes
3 tablespoons Light cream
¼ teaspoon Paprika
¼ cup Freshly grated parmesan cheese
3 tablespoons Butter
1 cup Diced ham; (diced cooked sausage)
1 cup Sliced mushrooms
9 Eggs
½ cup Cream
¼ teaspoon Paprika
½ teaspoon Salt
1 pinch Pepper
½ teaspoon Paprika
2 cups Hot mornay sauce
2 cups Blanched asparagus tips

Directions

POTATO

EGGS

SAUCE

I am submitting this in response to your request, no hashbrowns but the potatoes allow for a nice presentation, it is from my Simply Delicious Cooking 2 cookbook, if you need a recipe for mornay sauce let me. Be sure to check out our web site www.divinecuisine.com.

Be Blessed Chef K

Potato: Whip the potatoes with cream, paprika and cheese, then pipe the potatoes around a oven proof platter.

Eggs: Heat the butter in a skillet. Add the ham and mushrooms and sauté for 3 minutes. Beat the eggs with the cream and seasonings. Add to the skillet and sauté the eggs scrambling. Place the eggs in the centre of the piped potatoes.

Sauce: Whip the paprika into the mornay sauce. Pour over the eggs. Sprinkle the asparagus tips over. Bake in a preheat 500 F (250 C) oven for 8-10 minutes.

SERVES 6

Posted to EAT-L Digest by RKalenuik <RKalenuik@...> on Dec 12, 1997

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