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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1 (10-oz.) package frozen puff pastry shells
1 tbsp butter
1/3 cup chopped cooked ham
1 tbsp chopped green onions
4 large eggs, lightly beaten
Gruyere Cheese Sauce
1/4 cup grated Gruyere cheese
Dash of paprika
Garnish: chopped green onions
Bake 4 pastry shells according to package directions. Reserve remaining shells for another use.
Melt butter in a medium-size nonstick skillet over medium heat, add ham and green onions. Saute 2 minutes or until green onions are tender. Add eggs, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 1 to 2 minutes or until eggs are thickened and moist. (Do not over stir.) Gently fold in Gruyere Cheese Sauce.
Spoon egg mixture into prepared pastry shells. Sprinkle with cheese and paprika. Garnish, if desired. Serve immediately. Serves 2
Gruyere Cheese Sauce
3/4 cup milk
1 tbsp butter
1 tbsp all-purpose flour
1/2 cup grated Gruyere cheese
1/4 tsp salt
1/8 tsp pepper
Microwave milk in a 2-cup microwave-safe glass measuring cup at HIGH 1 minute. Melt butter in a small heavy saucepan over medium heat, gradually whisk in flour. Cook 1 minute, whisking constantly. Gradually whisk in warm milk, cook over medium heat, whisking constantly, 3 to 5 minutes or until thickened and bubbly. Remove from heat, whisk in cheese, salt, and pepper.
GENTLEMENS CASSEROLE
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1 (10-oz.) package frozen puff pastry shells
1 tbsp butter
1/3 cup chopped cooked ham
1 tbsp chopped green onions
4 large eggs, lightly beaten
Gruyere Cheese Sauce
1/4 cup grated Gruyere cheese
Dash of paprika
Garnish: chopped green onions
Bake 4 pastry shells according to package directions. Reserve remaining shells for another use.
Melt butter in a medium-size nonstick skillet over medium heat, add ham and green onions. Saute 2 minutes or until green onions are tender. Add eggs, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 1 to 2 minutes or until eggs are thickened and moist. (Do not over stir.) Gently fold in Gruyere Cheese Sauce.
Spoon egg mixture into prepared pastry shells. Sprinkle with cheese and paprika. Garnish, if desired. Serve immediately. Serves 2
Gruyere Cheese Sauce
3/4 cup milk
1 tbsp butter
1 tbsp all-purpose flour
1/2 cup grated Gruyere cheese
1/4 tsp salt
1/8 tsp pepper
Microwave milk in a 2-cup microwave-safe glass measuring cup at HIGH 1 minute. Melt butter in a small heavy saucepan over medium heat, gradually whisk in flour. Cook 1 minute, whisking constantly. Gradually whisk in warm milk, cook over medium heat, whisking constantly, 3 to 5 minutes or until thickened and bubbly. Remove from heat, whisk in cheese, salt, and pepper.
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