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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