Name: Scrambled Eggs Mornay
Ingredients: 4 Puff pastry shells; 1/4 c Water; salted; 10 oz Spinach; chopped; 1/4 c Unsalted butter; 1/4 ts Ground nutmeg; 8 Eggs; 1/4 lb Cream cheese; softened; 2 tb Parmesan cheese; 1/2 c Unsalted butter; 1/4 c All purpose flour; 2 c Milk; hot; 1/4 c Parmesan cheese; 1/4 c Swiss cheese; grated; 2 Egg yolks; lightly beaten; 4 Sprigs parsley

Forgiveness transcends finite human reason. The mere thought that one’s entire sin account can be utterly eradicated is staggering. Yet it is quite clear that the forgiveness of sins strikes at the very core of human need and experience. It speaks of guilt gone, remorse removed, depression disappearing and emptiness of life eradicated. What power there is in forgiveness! And it all comes abundantly from the gracious hand of God.

Lewis Drummond

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Swiss		1	Servings

INGREDIENTS

4		Puff pastry shells
1/4	c	Water; salted
10	oz	Spinach; chopped
1/4	c	Unsalted butter
1/4	ts	Ground nutmeg
8		Eggs
1/4	lb	Cream cheese; softened
2	tb	Parmesan cheese
1/2	c	Unsalted butter
1/4	c	All purpose flour
2	c	Milk; hot
1/4	c	Parmesan cheese
1/4	c	Swiss cheese; grated
2		Egg yolks; lightly beaten
4		Sprigs parsley

INSTRUCTIONS

Prep: 15 min, Cook: 20 min.
Bake pastry shells according to package directions. Bring salted water to a
boil in a medium saucepan over medium high heat. Add spinach, cover pan and
cook 3-4 minutes. Remove from heat, cool slightly. Using hands, squeeze
excess liquid from spinach. Add 2 Tbs. butter and season with nutmeg and
salt and pepper to taste. Combine next 3 ingredients in a bowl. Using a
whisk or electric mixer, whip until egg yolks and whites are thoroughly
blended. Add salt and pepper to taste. Melt 2 Tbs. butter in a heavy
nonstick skillet over medium low heat. Cook eggs, stirring slowly with a
wooden spoon or spatula, lifting cooked portions and letting uncooked egg
flow underneath until eggs are just set, but still shiny and moist. Remove
from heat. Melt 1/4 cup butter in a small saucepan. Add flour and stir,
cooking over medium heat about 1 minute, or until mixture bubbles.
Gradually whisk in hot milk. Continue to whisk slowly, until sauce is
smooth and thickened. Add salt and pepper to taste. Boil about 2 minutes
then reduce heat to low. Stir in cheeses and cook another 2 minutes or
until cheese has melted and sauce is smooth. Transfer 1/4 cup sauce to a
small bowl and beat with egg yolks. Return egg yolk mixture to sauce, add
remaining butter, and whisk to blend. Cook 1 minute longer, stirring
constantly. Remove from heat. Divide spinach and egg evenly into pastry
shells. Top with sauce and garnish with parsley.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 07, 1998

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