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Print this Recipe    Puffed Eggs

Puffed Eggs Surprise
Serves 10.

2 packages Pepperidge Farm puffed pastry shells, (bake according to directions)
1 dozen eggs, beaten
1/4 cup shredded Monterey Jack cheese
1/4 cup chopped ham
2 tablespoons chopped scallion
5 large mushrooms, sliced and sauteed

1/4 cup flour
1/4 cup butter
2 cups milk
1 cup Monterey Jack or Cheddar Cheese, grated

Scramble eggs until wet and soft, fold in cheese, ham, and scallions
and put in prepared puffed pastry shell. Put back in oven for 5
minutes to crisp shell and finish cooking egg. Cover with cheese
sauce. Saute' mushrooms for garnish.

For Cheese Sauce: Mix together flour and butter to make a roux,
blend in milk; cook until thickens, boil slowly. Ad cheese, blend
but do not boil.

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