ENGLISH CROWN SCRAMBLE

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English Crown Scramble image

Provided by Sandra Lee

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 14

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

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.

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