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English Crown Scramble: Submitted by: Gray | Date Added: 8 Feb 2015
Listed in: Breakfast

Makes: 6 scrambles
Start to Finish: 20 minutes
Cook: 15 minutes


2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese

6 frozen puff pastry shells
6 eggs, lightly beaten
1/4 cup whole milk
1 teaspoon vegetable oil
1 tablespoon butter
Salt and pepper
2 tablespoons chopped fresh chives

Cooking Instructions

Mornay Sauce Preparation

In a medium heavy saucepan, melt butter over medium heat. Add flour and whisk until mixture is smooth, about 1 minute. Whisk in milk and salt. Whisk until mixture thickens slightly, about 2 minutes. Gradually whisk in cheeses. Stir until mixture is smooth and begins to bubble, stirring constantly, about 5 minutes. Cover and keep warm.

Egg Pastry Crowns Preparation

Meanwhile, preheat oven to 400 degrees F. Place pastry shells on a cookie sheet and bake for 12 minutes or until golden on top.
Whisk eggs and milk in a large bowl to blend. Place a large nonstick skillet over medium heat. Add oil and butter to skillet. When the butter foams, add the egg mixture. Stir continuously with a rubber spatula until eggs are light and fluffy, about 2 minutes. Season to taste with salt and pepper.

Remove tops and hollow out pastry shells. Divide scrambled eggs among pastries. Top each with 2 to 3 tablespoons of Mornay Sauce. Sprinkle with chives and serve.

Storage and Leftovers: Mornay Sauce can be stored for up to 2 days. Cover tightly and refrigerate. Reheat over low heat, stirring constantly.

Recipe Pictures - Hover cursor to scroll if several images:
English Crown Scramble
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