Ham and Eggs Mornay

By mrsmortician

Ingredients

• 1 (10 oz) package frozen puff pastry shells
• 6 T. butter
• 3 T. flour
• 2 c. milk
• 2 egg yolks
• 1/4 c. grated Parmesan cheese
• 1/4 c. shredded Swiss cheese
• 1-1/2 c. diced cooked ham
• 1/4 t. salt
• 1.4 t. pepper
• 1/4 t. tabasco
• 2 t. white vinegar
• 6 large eggs
• 1/2 t. paprika
• 3 T. chopped fresh parsley (or chives)

Details

Servings 6

Preparation

Step 1

Prepare puff pastry shells according to package directions, remove tops and reserve.

Melt 3 T. butter in a heavy saucepan over low heat and whisk in flour until smooth. Cook butter mixture, whisking constantly, 1 minute. Gradually add milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.

Beat 2 egg yolks until thick and pale. Gradually whisk 1/4 hot milk mixture into yolks; add to remaining hot milk mixture, whisking constantly. Add remaining 3 T. butter; cook, whisking constantly, 2 to 3 minutes or until thickened. Add cheese, stirring until melted. Remove from heat, stir in ham, salt, pepper and tabasco.

Bring 1-1/2 inches water and 2 t. vinegar to boil in a large skillet and reduce heat to maintain a light simmer. Grently break eggs, 1 at a time, into water. Simmer 4 minutes or until done. Remove eggs with a slotted spoon, trimming edges, if desired.

Spoon about 2 T. sauce into each pastry shell and top each with a poached egg. Spoon remaining sauce over eggs and sprinkle with paprika and parsley. Replace pastry tops.