INGREDIENTS

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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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