ezRecipe-Zee: Cooking Recipe: How to make English Crown Scramble

English Crown Scramble

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	February 29, 2008
Calories:	767
Serves:	6
Prep. Time:	0:00
Category:	Breakfast / Brunch, Eggs

Ingredients:

                    === MORNAY SAUCE ===
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
                    === EGG PASTRY CROWN ===
12                  frozen puff pastry shells
                    = (Pepperidge Farm recommended)
1                   egg
                    plus
1     teaspoon      water
6                   eggs
1/4   cup           whole milk
1     teaspoon      vegetable oil
1     tablespoon    butter
                    Salt
                    Freshly-ground black pepper
2     tablespoons   chopped fresh chives

Directions: one line for each direction. When saved the lines will be numbered.

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. 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.
This recipe yields 6 servings.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 767

Calories from Fat 64.0%

Total Fat

54g

Cholesterol

284mg

Sodium

534mg

Carbohydrate

48g

Dietary Fiber

Protein

21g

Points 20

Exchanges: 3 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* SEMI-HOMEMADE COOKING with Sandra Lee - (Show # SH-1B06) - from the TV FOOD NETWORK