Scrambled Eggs Mornay Recipe
"Eggs - Breakfast Recipes"


Scrambled Eggs Mornay

4 Puff pastry shells
1/4 c Water salted
10 oz Spinach chopped
1/4 c Unsalted butter
1/4 ts Ground nutmeg
8 Eggs
1/4 lb Cream cheese softened
2 tb Parmesan cheese
1/2 c Unsalted butter
1/4 c All purpose flour
2 c Milk hot
1/4 c Parmesan cheese
1/4 c Swiss cheese grated
2 Egg yolks lightly beaten
4 Sprigs parsley

Bake pastry shells according to package directions. Bring salted water to a boil in a medium saucepan over medium high heat. Add spinach, cover pan and cook 3-4 minutes. Remove from heat, cool slightly. Using hands, squeeze excess liquid from spinach. Add 2 Tbs. butter and season with nutmeg and salt and pepper to taste. 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 a heavy nonstick 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 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 spinach and egg evenly into pastry shells. Top with sauce and garnish with parsley.

Back to Egg Recipes

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2012
That's My Home