Puffed Eggs Surprise

(10 servings)

  • 2 packages Pepperidge Farm puffed pastry shells (baked according to directions)
  • 1 dozen eggs - beaten
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup chopped ham
  • 2 Tablespoons chopped scallions
  • 5 large mushrooms (sliced and sauteed)
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 2 cups milk
  • 1 additional cup Monterey Jack cheese - grated
Scramble eggs until wet and soft, fold in the ham, scallions and 1/4 cup of cheese and put in prepared puffed pastry shell. Put back in oven for 5 minutes to crisp shell and finish cooking egg. Cover with cheese sauce. Add sauteed mushrooms for garnish.

For Cheese Sauce: Mix together flour and butter until texture is like wet sand. Blend in milk; cook until thickens, boil slowly. Add 1 cup of cheese, blend but do not boil.

I like making these for group brunches. They look and taste special without having to do a lot of work. Plus, all servings are ready to eat at the same time.

Mr Breakfast would like to thank wcat_1 for this recipe.

Recipe number 808. Submitted 3/27/2003.