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Recipe: Cheddar and Chive Scrambled Eggs in a Pastry Shell


This recipe for Cheddar and Chive Scrambled Eggs in a Pastry Shell is so elegant looking …it’s perfect for a weekend romantic breakfast. Serve it with a fruit salad and mini muffins and coffee and you have a wonderful start to your day.

I like to do add-ins in my scrambled eggs…. cheese and chives are among my favorites…. so it was a natural thought to pile them into a warm pastry shell over a slice of deli ham…. drizzle a wonderful cheddar cheese sauce over them…. a perfect breakfast idea and so simple to make.

You can use a thin slice of deli ham…. or Canadian bacon…. or go meatless… either way… it’s delicious…. the light oniony flavor of the chives is just terrific with the cheddar cheese.

TIP

Make sure you preheat your oven before baking the pastry shells.








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Recipe: Cheddar and Chive Scrambled Eggs in a Pastry Shell

All you need:

2 frozen pastry shells, baked according to package directions
4 eggs
2 tablespoons milk
4 tablespoons fresh chopped chives, divided
¼ cup finely shredded cheddar cheese
Cooking oil spray (butter flavor preferred)
2 slices of deli ham (thinly sliced)
Cheddar Cheese Sauce

For the cheese sauce:

2 tablespoons butter
2 tablespoons flour
1 cup whole milk
1 cup finely shredded cheddar cheese

All you have to do:

Prepare the pastry shells according to package directions.

Meanwhile, over medium heat, melt 2 tablespoons butter in a sauce pan.

Add the flour and whisk well to incorporate the flour.

Add the milk, whisking constantly until all ingredients are incorporated and the sauce is smooth.

When the sauce begins to thicken, add the cheddar cheese.

Whisk constantly until the cheese has completely melted and the sauce is thick.

Note: If the sauce is too thick, add 2 tablespoons milk to thin it slightly.

Keep the sauce warm over low heat.

Spray a large skillet with the cooking spray.

Heat the skillet over medium heat.

Beat the eggs and milk well.

Add the eggs to the skillet.

Sprinkle 3 tablespoons chives over the eggs.

Sprinkle ¼ cup cheddar cheese over the eggs.

Continually stir the eggs over medium heat until fully cooked. Set aside.

Cut the top off the pastry shell and set aside.

Fold the ham slice into half and half again and lay it on the bottom of the pastry shell.
Spoon half the eggs into each pastry shell.

Drizzle some cheese sauce over the eggs.

Place the top of the pastry shell on top.

Drizzle a little more cheese sauce.

Garnish with the remaining tablespoon of chopped chives.

2 comments:

girlichef October 20, 2009 at 7:03 PM  

Oh, that is elegant! I would love this for brunch...and love the cheese sauce. YUM :D

highlandsranchfoodie.wordpress.com October 20, 2009 at 7:25 PM  

Love love love this! Can't wait to try it and you know I'll blog about it and credit you. Fabulous

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