Breakfast Vol-Au-Vent
Source of Recipe
Practical Kitchen
List of Ingredients
Breakfast Vol-Au-Vent
8 sliced hard-boiled eggs
1 pound bulk sausage, cooked & crumbled
1 medium chopped onion
1 cup chopped celery
1/2 cup diced green peppers 6 ounces sliced fresh mushrooms
2 tablespoon butter
1/2 cup diced tart apple
1 can cream of celery soup
1/2 teaspoon dry mustard
3/4 cup chopped sundried tomatoes
1/4 teaspoon paprika
2 tablespoons chopped fresh cilantro
1/4 cup milk
Salt & pepper, to taste
8 puff pastry shells or potato baskets
Hard-boil eggs and allow to cool. Cook, crumble, and drain sausage. Lightly
saute onion, celery, peppers, and mushrooms in butter. Add sausage, apples,
soup, mustard, tomatoes, paprika, cilantro, and milk. Stir well over medium
heat. Add salt, pepper, and 7 of the sliced hard-boiled eggs; stir gently
until heated through. Keep warm. Bake pastry shells according to
directions. Remove caps and scoop out centers. Place warm shells in
individual dishes and fill with sausage mixture to overflowing. Put pastry
caps on top and garnish with fresh fruit and remaining sliced egg, parsley
sprigs, or grilled tomatoes.
Recipe
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