Scrambled eggs archduchess
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Hot mashed potatoes |
| 3 | tablespoons | Light cream |
| ¼ | teaspoon | Paprika |
| ¼ | cup | Freshly grated parmesan cheese |
| 3 | tablespoons | Butter |
| 1 | cup | Diced ham; (diced cooked sausage) |
| 1 | cup | Sliced mushrooms |
| 9 | Eggs | |
| ½ | cup | Cream |
| ¼ | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| 1 | pinch | Pepper |
| ½ | teaspoon | Paprika |
| 2 | cups | Hot mornay sauce |
| 2 | cups | Blanched asparagus tips |
Directions
POTATO
EGGS
SAUCE
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 <RKalenuik@...> on Dec 12, 1997