| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Hot mashed potatoes |
| 3 |
tb |
Light cream |
| 1/4 |
ts |
Paprika |
| 1/4 |
c |
Freshly grated parmesan cheese |
| 3 |
tb |
Butter |
| 1 |
c |
Diced ham; (diced cooked sausage) |
| 1 |
c |
Sliced mushrooms |
| 9 |
|
Eggs |
| 1/2 |
c |
Cream |
| 1/4 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Pepper |
| 1/2 |
ts |
Paprika |
| 2 |
c |
Hot mornay sauce |
| 2 |
c |
Blanched asparagus tips |
INSTRUCTIONS
POTATO
EGGS
SAUCE
I am submitting this in response to your request, no hashbrowns but the
potatoes allow for a nice presentation, it is from my Simply Delicious
Cooking 2 cookbook, if you need a recipe for mornay sauce let me. Be sure
to check out our web site www.divinecuisine.com.
Be Blessed Chef K
Potato: Whip the potatoes with cream, paprika and cheese, then pipe the
potatoes around a oven proof platter.
Eggs: Heat the butter in a skillet. Add the ham and mushrooms and sauté for
3 minutes. Beat the eggs with the cream and seasonings. Add to the skillet
and sauté the eggs scrambling. Place the eggs in the centre of the piped
potatoes.
Sauce: Whip the paprika into the mornay sauce. Pour over the eggs. Sprinkle
the asparagus tips over. Bake in a preheat 500 F (250 C) oven for 8-10
minutes.
SERVES 6
Posted to EAT-L Digest by RKalenuik <RKalenuik@AOL.COM> on Dec 12, 1997
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