| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | 1 | Servings | |
INGREDIENTS
| 4 | Puff pastry shells | |
| 3/4 | c | Unsalted butter |
| 1/2 | lb | Canadian bacon; chopped |
| 8 | Eggs | |
| 1/4 | lb | Cream cheese; softened |
| 2 | tb | Parmesan cheese |
| 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. Melt 2 Tbs. butter in a heavy nonstick skillet over medium high heat. Saut. Canadian bacon 2-3 minutes or until lightly browned. Transfer to a platter and keep warm. 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 same 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 of 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 bacon 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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