Title: Scrambled Eggs Mornay
Categories: None
Yield: 1 Servings

4		Puff pastry shells
1/4	c	Water; salted
10	oz	Spinach; chopped
1/4	c	Unsalted butter
1/4	ts	Ground nutmeg
8		Eggs
1/4	lb	Cream cheese; softened
2	tb	Parmesan cheese
1/2	c	Unsalted butter
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

Prep: 15 min, Cook: 20 min.

Bake pastry shells according to package directions. Bring salted water to a boil in a medium saucepan over medium high heat. Add spinach, cover pan and cook 3-4 minutes. Remove from heat, cool slightly. Using hands, squeeze excess liquid from spinach. Add 2 Tbs. butter and season with nutmeg and salt and pepper to taste. 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 a heavy nonstick 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 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 spinach and egg evenly into pastry shells. Top with sauce and garnish with parsley.

Posted to recipelu-digest by molony on Feb 07, 1998

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