2 tablespoons butter
11/2 tablespoons all-purpose flour, Pillsbury®
11/4 cups whole milk
1/4 teaspoon salt
3/4 cup shredded Swiss cheese, Sargento®
1/2 cup shredded Parmesan cheese, Kraft®
EGG PASTRY CROWNS:
6 frozen puff pastry shells, Pepperidge Farm®
6 eggs, lightly beaten
1/4 cup whole milk
1 teaspoon vegetable oil, Wesson®
1 tablespoon butter
Salt and pepper
2 tablespoons chopped fresh chives
Mornay Sauce Preparation
In a medium heavy saucepan, melt butter 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. Place pastry shells on a cookie sheet and 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.
Storage and Leftovers: Mornay Sauce can be stored for up to 2 days. Cover tightly and refrigerate. Reheat over low heat, stirring constantly.