Scrambled eggs mornay with canadian bacon

1 Servings

Ingredients

Quantity Ingredient
4 Puff pastry shells
¾ cup Unsalted butter
½ pounds Canadian bacon; chopped
8 Eggs
¼ pounds Cream cheese; softened
2 tablespoons Parmesan cheese
¼ cup All purpose flour
2 cups Milk; hot
¼ cup Parmesan cheese
¼ cup Swiss cheese; grated
2 Egg yolks; lightly beaten
4 Sprigs parsley

Directions

Prep: 15 min, Cook: 20 min.

Bake pastry shells according to package directions. Melt 2 Tbs. butter in a heavy nonstick skillet over medium high heat. Saut‚ Canadian bacon 2-3 minutes or until lightly browned. Transfer to a platter and keep warm.

Combine next 3 ingredients in a bowl. Using a whisk or electric mixer, whip until egg yolks and whites are thoroughly blended. Add salt and pepper to taste. Melt 2 Tbs. butter in same skillet over medium low heat. Cook eggs, stirring slowly with a wooden spoon or spatula, lifting cooked portions and letting uncooked egg flow underneath until eggs are just set, but still shiny and moist. Remove from heat. Melt ¼ cup butter in a small saucepan.

Add flour and stir, cooking over medium heat about 1 minute, or until mixture bubbles. Gradually whisk in hot milk. Continue to whisk slowly, until sauce is smooth and thickened. Add salt and pepper to taste. Boil about 2 minutes, then reduce heat to low. Stir in cheeses and cook another 2 minutes or until cheese has melted and sauce is smooth. Transfer ¼ cup of sauce to a small bowl and beat with egg yolks. Return egg yolk mixture to sauce, add remaining butter, and whisk to blend. Cook 1 minute longer, stirring constantly. Remove from heat. Divide bacon and egg evenly into pastry shells. Top with sauce and garnish with parsley.

Posted to recipelu-digest by molony <molony@...> on Feb 07, 1998

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