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Tuesday, February 10, 2009

Breakfast Crown Scramble

After seeing this post by 5-star foodie, I was reminded of a similar item that I used to make frequently but had forgotten about. I think this would be a wonderful Valentine's item served with a mimosa, fresh fruit and a flower on the side. I tried to lighten it up a bit, but heck, you can go for an old fashioned cheese sauce if you wish. Please note that I modified the recipes from food network and then lightened up the sauce by varying a recipe from eating well.

Puff Pastry Crown:
12 frozen puff pastry shells (recommended: Pepperidge Farm) *
6 eggs
1 tablespoon 1% milk
Vegetable Oil Spray
Salt and pepper
2 tablespoons fresh dill, chopped

Mornay Sauce:
1 1/4 cups nonfat milk, divided
3 tablespoons all-purpose flour
1/2 cup low-fat cottage cheese
1/2 cup shredded Swiss cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black or white pepper
1 tablespoons freshly grated Parmesan cheese

1. Preheat the oven to 400 degrees. Arrange the puff pastry shells on a baking rack and bake for 20-25 minutes or until golden brown.

2. Meanwhile, whisk eggs and milk in a large bowl to blend. Spray a large nonstick skillet with oil spray and heat over medium heat. Add eggs and stir continuously with a rubber spatula until eggs are light and fluffy, about 2 minutes. Season, to taste, with salt and pepper, place aside on plate, and cover to keep warm.

3. Bring 1 cup milk in a medium heavy saucepan almost to a boil over medium heat. While the milk is warming, stir together flour and the remaining 1/4 cup cold milk in a small bowl to make a smooth paste. Stir the paste into the hot milk mixture and cook, stirring constantly, until thickened, about 3 to 4 minutes. Remove from the heat and whisk in cottage cheese, swiss cheese, salt and pepper. Transfer sauce to a food processor or blender and puree until smooth (remember this is hot so vent properly).

4. Remove tops and hollow out pastry shells. Divide scrambled eggs among pastries. Top each with 2 to 3 tablespoons of mornay Sauce. Sprinkle with dill and serve.
*Yes, since there are probably not 12 of you around on V-day, scale this back.


Reeni♥ said...

How fresh and delicious looking!

Anonymous said...

I'm so glad I reminded you of this dish - it's wonderful! Cheese and puff pastry is so delicious. I will make this for my family too and I know that they will love it! Thanks so much!

lisa said...

Sounds like a delicious combination

Anonymous said...

Now isn't that just so puffy and cute! You're right about your mimosas. Gotta have one.

Kevin said...

Stuffed puff pastry for breakfast sounds really good!

Anonymous said...

three types of cheese and puff pastry? you cannot go wrong!! :)

Christine aka Mistress of Cakes said...

You have a beautiful blog darlin! Actually two..I just can't seem to find your cake..not that I really mind poking around your blog!

Post a link so I can look...I am a lover of all cakes...and hey some of mine have really stuck...I post these cakes other people make for inspiration! So just post a link..If you do I'll give you a shout out..all budding decorators should have their momen in the sun!

finsmom said...

This looks fantastic! I will have to bookmark this to make later! Thanks! Love the site!

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