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Title: Scrambled Eggs Archduchess
Categories: None
Yield: 1 Servings
| POTATO | ||
| 2 | c | Hot mashed potatoes |
| 3 | tb | Light cream |
| 1/4 | ts | Paprika |
| 1/4 | c | Freshly grated parmesan cheese |
| EGGS | ||
| 3 | tb | Butter |
| 1 | c | Diced ham; (diced cooked sausage) |
| 1 | c | Sliced mushrooms |
| 9 | Eggs | |
| 1/2 | c | Cream |
| 1/4 | ts | Paprika |
| 1/2 | ts | Salt |
| 1 | pn | Pepper |
| SAUCE | ||
| 1/2 | ts | Paprika |
| 2 | c | Hot mornay sauce |
| 2 | c | Blanched asparagus tips |
I am submitting this in response to your request, no hashbrowns but the potatoes allow for a nice presentation, it is from my Simply Delicious Cooking 2 cookbook, if you need a recipe for mornay sauce let me. Be sure to check out our web site www.divinecuisine.com.
Be Blessed Chef K
Potato: Whip the potatoes with cream, paprika and cheese, then pipe the potatoes around a oven proof platter.
Eggs: Heat the butter in a skillet. Add the ham and mushrooms and sauté for 3 minutes. Beat the eggs with the cream and seasonings. Add to the skillet and sauté the eggs scrambling. Place the eggs in the centre of the piped potatoes.
Sauce: Whip the paprika into the mornay sauce. Pour over the eggs. Sprinkle the asparagus tips over. Bake in a preheat 500 F (250 C) oven for 8-10 minutes.
SERVES 6
Posted to EAT-L Digest by RKalenuik previous next