Scrambled Eggs Mornay With Canadian Bacon

Any gospel preaching that relies upon an act of the human will for the conversion of sinners has missed the mark. Any sinner who supposes that his will has the strength to do any good accompanying salvation is greatly deluded and far from the kingdom. We are cast back upon the regenerating work of the Spirit of the living God to make the tree good. Unless God does something in the sinner, unless God creates a clean heart and renews a right spirit within man, there is no hope of a saving change.

Walter Chantry

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	T	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 <[email protected]> on Feb 07, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3278 Calories From Fat: 2377 Total Fat: 268.7g Cholesterol: 2552.6mg Sodium: 4991.4mg Potassium: 2357.4mg Carbohydrates: 63.1g Fiber: <1g Sugar: 30.9g Protein: 152.2g