Scrambled Eggs Mornay with Canadian Bacon

Scrambled Eggs Mornay with Canadian Bacon Ingredients

4 Puff pastry shells	1/4 c All purpose flour
3/4 c Unsalted butter	2 c Milk; hot
1/2 lb Canadian bacon; chopped	1/4 c Parmesan cheese
8 Eggs	1/4 c Swiss cheese; grated
1/4 lb Cream cheese; softened	2 Egg yolks; lightly beaten
2 tb Parmesan cheese	4 Sprigs parsley

Instructions for Scrambled Eggs Mornay with Canadian Bacon

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 1/4 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 1/4 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 on Feb 07, 1998

Main Ingredient: EggsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bacon	Butter	Cream Cheese	Egg
Eggs	Flour	Milk	Parmesan
Parsley	Puff Pastry	Swiss Cheese

for flavor and categorization

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