English Crown Scramble With Mornay Sauce

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake pastry according to package directions & keep warm.
  • Heat 2 tablespoons butter in saucepan over medium heat.
  • Add flour and stir until smooth, about 1 minute.
  • Stir in 1-1/4 cups milk and salt.
  • Cook and stir until mixture bubbles and thickens, about 2 minutes.
  • Gradually stir Swiss & Parmesan cheese; cook & stir until smooth and sauce begins to bubble, about 5 minutes.
  • Set Mornay sauce aside and keep warm.
  • Beat eggs and remaining milk in bowl.
  • Heat oil and remaining butter in skillet.
  • Add eggs and stir lightly, until eggs are light and fluffy, about 2 minutes.
  • Season to taste with salt and freshly ground coarse black pepper.
  • Spoon eggs into pastry shells.
  • Top each with 3 tablespoons of Mornay sauce.
  • Sprinkle with chives or scallions.
  • If desired, top with caviar.
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