English Crown Scramble
- 2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon salt
- 3/4 cup shredded Swiss cheese
- 1/2 cup shredded Parmesan
- 12 frozen puff pastry shells (recommended: Pepperidge Farm)
- 1 egg, slightly beaten, plus 1 teaspoon water, for egg wash
- 6 eggs, slightly beaten
- 1/4 cup whole milk
- 1 teaspoon vegetable oil
- 1 tablespoon butter
- Salt and pepper
- 2 tablespoons fresh chives, chopped
- 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.
butter, flour, milk, salt, swiss cheese, parmesan, pastry shells, egg, eggs, milk, vegetable oil, butter, salt, fresh chives
Taken from www.foodnetwork.com/recipes/sandra-lee/english-crown-scramble-recipe.html (may not work)