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Cheesy Scrambled Eggs in Pastry Shells

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4 frozen pastry shells, baked according to package directions
8 large eggs
¼ cup milk
4 scallions, finely chopped
½ cup shredded sharp cheddar cheese
4 slices of thinly sliced smoked ham (deli)
Cheddar Cheese Sauce (recipe follows)
Beat the eggs and milk until well incorporated. In a large sauté pan over medium heat, melt 2 tablespoons butter, add 1 tablespoon canola oil. Pour egg mixture into pan, allow to set up for 2 – 3 minutes.
Sprinkle ¾ of the scallions over the eggs, turn and mix gently. Sprinkle the cheese over the eggs and continue cooking and stirring until set.
Cut off the tops of the pastry shells, fold a ham slice and place on bottom of each shell, spoon the eggs evenly over each of the ham slices, drizzle with some cheese sauce. Place the top of the pastry shell on eggs and drizzle with some more cheese sauce. Garnish with remaining scallions.
Cheddar Cheese Sauce
4 tablespoons butter
4 tablespoons all purpose flour
2 cups whole milk (or half and half)
2 cups shredded sharp cheddar cheese
Several dashes of hot sauce
Pinch of ground nutmeg
In heavy saucepan, melt butter over medium heat, stir in flour and continue to cook for 1 minute.
Add the milk, whisking constantly to keep sauce smooth. Add cheese and stir until cheese is melted.
If sauce is too thick, add some milk to thin.
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