ENGLISH CROWN SCRAMBLE
Steps:
- Mornay Sauce Preparation:
- 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 Crowns Preparation:
- Meanwhile, preheat oven to 400 degrees F. 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.
CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
Steps:
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
ENGLISH CROWN SCRAMBLE WITH MORNAY SAUCE
A nice and elegant way to serve scrambled eggs for brunch, holiday guests or a very special day! You can make these puffs ahead of time and then at the last minute, scramble the eggs and if feeling perfectly decadent, serve with caviar. Found these originally on Pepperidge Farm web site but have tweaked it slightly.
Provided by Manami
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bake pastry according to package directions & keep warm.
- Heat 2 tablespoons butter in saucepan over medium heat.
- Add flour and stir until smooth, about 1 minute.
- Stir in 1-1/4 cups milk and salt.
- Cook and stir until mixture bubbles and thickens, about 2 minutes.
- Gradually stir Swiss & Parmesan cheese; cook & stir until smooth and sauce begins to bubble, about 5 minutes.
- Set Mornay sauce aside and keep warm.
- Beat eggs and remaining milk in bowl.
- Heat oil and remaining butter in skillet.
- Add eggs and stir lightly, until eggs are light and fluffy, about 2 minutes.
- Season to taste with salt and freshly ground coarse black pepper.
- Spoon eggs into pastry shells.
- Top each with 3 tablespoons of Mornay sauce.
- Sprinkle with chives or scallions.
- If desired, top with caviar.
Nutrition Facts : Calories 522.3, Fat 37.6, SaturatedFat 14.8, Cholesterol 252.6, Sodium 406.4, Carbohydrate 27, Fiber 0.8, Sugar 4.2, Protein 18.8
SAUCE MORNAY (CHEESE SAUCE)
Provided by Craig Claiborne
Categories condiments, sauces and gravies, side dish
Time 10m
Yield About 3 cups
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan (a five-cup saucepan is suitable). Add the flour, stirring with a wire whisk.
- When blended, add the milk, stirring rapidly with the whisk. Continue stirring vigorously until the sauce is thickened.
- Add the cheese and stir over low heat until the cheese melts. Once the cheese melts do not cook further. Add salt, pepper, nutmeg and Tabasco.
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