English Crown Scramble With Mornay Sauce Recipes

ENGLISH CROWN SCRAMBLE

Steps:

• Mornay Sauce Preparation:
• Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until mixture is smooth, about 1 minute. Whisk in milk and salt. Whisk until mixture thickens slightly, about 2 minutes. Gradually whisk in cheeses. Stir until mixture is smooth and begins to bubble, stirring, constantly, about 5 minutes. Cover and keep warm.
• Egg Pastry Crowns Preparation:
• Meanwhile, preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.
• Place 1 layer of pastry shells on the prepared cookie sheet and brush with egg wash. Top with another hollowed out shell. Bake for 12 minutes, or until golden on top.
• Whisk eggs and milk in a large bowl to blend. Place a large nonstick skillet over medium heat. Add oil and butter to skillet. When the butter foams, add the egg mixture. Stir continuously with a rubber spatula until eggs are light and fluffy, about 2 minutes. Season, to taste, with salt and pepper. Remove tops and hollow out pastry shells. Divide scrambled eggs among pastries. Top each with 2 to 3 tablespoons of Mornay Sauce. Sprinkle with chives and serve.

CLASSIC MORNAY SAUCE

Steps:

• In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
• Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
• The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

MORNAY SAUCE

Steps:

• In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the and whisk in the cheese. Serve hot

ENGLISH CROWN SCRAMBLE WITH MORNAY SAUCE

Steps:

• 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.

CRAB MORNAY

Steps:

• Bake pastry shells according to package directions. Meanwhile, place butter in a 2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender., Combine flour and milk until smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt and cayenne. , Cook, covered, on high for 30-60 seconds or until the cheese is melted. Spoon into the pastry shells; sprinkle with parsley.