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Sunday, July 7, 2013

Scrambled Egg Brunch Stacks


This recipe called for Puff Pastry Shells which I couldn't find at my grocery store, so I just used puff pastry and made my own puff pastry shells out of it. I was a little nervous about this recipe because J hates swiss cheese, but surprisingly everyone enjoyed this including him.

This recipe comes from Pepperidge Farm's Recipe Suggestions.

Ingredients: 
-3 tbsp. butter
-4 1/2 tsp. all-purpose flour
-1 1/2 cups whole milk
-3/4 cup shredded Swiss cheese (about 3 ounces)
-1/2 cup shredded Parmesan cheese
-6 eggs
-1 tsp. vegetable oil
-1 pkg. puff pastry, cooked according to pacakge directions
-2 tbsp. chopped fresh chives

To make the sauce: Melt the butter in a medium sauce pan, whisk in the flour and continue whisking until smooth. Add in the milk and cook over medium heat, constantly stirring until it's bubbling. Slowly add in the cheese and continue to stir until while mixed. Set aside, stirring every so often.

Make the scrambled eggs.

Cut each pastry into three pieces.
Dig a whole out of the center of each.
Spoon the eggs into the puff pastry and add the rest to the side. 

Top with the cheese sauce.
Add the chives and enjoy.
You can serve the additional puff pastry to use the rest of the cheese sauce.

Once the puffed pastry had thawed this recipe took barely any time. While the pastry cooked we made the sauce and the scrambled eggs. This could be done by one person or your could enlist your significant other to scramble the eggs while you make the sauce or vice versa. This made a lot of cheese sauce, I think we easily could have halved the recipe, overall we really enjoyed this recipe. The chives added some nice color. I think I would make this again, possibly as a breakfast for dinner style meal.

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