Ham and Eggs Mornay
Source of Recipe
Unknown
List of Ingredients
1 10 oz. pk. frozen puff pastry shells
6 tbs. butter
3 tbs. flour
2 cups milk
2 egg yolks
1/4 cup grated Parmesan cheese
3/4 cup shredded Swiss cheese
1 1/2 cups diced cooked ham
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. white vinegar
6 large eggs
1/2 tsp. paprika
3 tbs. chopped fresh parsley.
Recipe
Bake shells and remove tops. Melt 3 tbs. butter in heavy saucepan over low heat and whisk in flour. Cook 1 minute. Gradually add milk and whisk. Beat 2 egg yolks until thick and pale. Gradually whisk one-four hot milk mixture into yolks and add to remaining milk mixture, whisking constntly. Add remaining butter; whisk until thick 3minutes. Add cheese. Remove and stir in ham, salt and pepper. Bring 1 1/2 inches water and 2 tsp. vinegar to boil. Reduce heat to maintain simmer. Gently break eggs into water. Simmer 5-7 minutes. Spoon 2 tbs. sauce into each shell and to with poached egg. Spoon remaining sauce over eggs and replace tops.
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