Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 1/2 tablespoons all-purpose flour

  3. 1 1/4 cups whole milk

  4. 1/4 teaspoon salt

  5. 3/4 cup shredded Swiss cheese

  6. 1/2 cup shredded Parmesan

  7. 12 frozen puff pastry shells (recommended: Pepperidge Farm)

  8. 1 egg, slightly beaten, plus

  9. 1 teaspoon water, for egg wash

  10. 6 eggs, slightly beaten

  11. 1/4 cup whole milk

  12. 1 teaspoon vegetable oil

  13. 1 tablespoon butter

  14. Salt and pepper

  15. 2 tablespoons fresh chives, chopped

Instructions Jump to Ingredients ↑

  1. Mornay Sauce Preparation:

  2. 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.

  3. Egg Pastry Crowns Preparation:

  4. Meanwhile, preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.

  5. 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.

  6. 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.


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