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Categories:
pastry shells butter flour milk Swiss cheese Parmesan cheese eggs vegetable oil fresh chives black caviar
Viewed: 41 - Published at: 6 years agoIngredients
- 1 (10 ounce) package pepperidge farm frozen puff pastry shells
- 3 tablespoons butter or 3 tablespoons margarine
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 3/4 cup shredded swiss cheese
- 1/2 cup shredded parmesan cheese
- 6 eggs
- 1 teaspoon vegetable oil
- 2 tablespoons fresh chives (green parts only) or 2 tablespoons scallions, chopped (green parts only)
- black caviar, garnish (optional)
Method
- 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.
