1802 House B&B

Kennebunkport, Maine

Specialty Recipe

1802 House Eggs

Ingredients

1 package Pepperidge Farm pastry shells

3/4 pound fresh, sliced mushrooms

6 Tablespoons butter

3 Tablespoons flour

Black pepper, freshly ground, to taste

1-1/2 cans evaporated milk

9 scrambled eggs (see recipe below)

6 Tablespoons sour cream

3 Tablespoons chives, fresh or dried

Paprika garnish

Prepare pastry shells as directed on package and set aside. Saute sliced mushrooms in 2 tablespoons butter.

Cream Sauce: Melt 4 tablespoons butter in a heavy sauce pan. Sprinkle in flour and stir over low heat until flour and butter are golden brown. Stir in pepper. Pour in evaporated milk slowly, whisking constantly until thick, smooth, and creamy (about 10 minutes, depending on heat). Add sauteed mushrooms.

Scrambled Eggs: Break 3 eggs into heatproof 2-cup measuring cup. Add 2 Tablespoons sour cream and whisk together well. Add 1 Tablespoon chives and whisk to combine well. Microwave on high for about 30 seconds; remove and whisk. Repeat as necessary until eggs are firm and rise up inside cup somewhat like a souffle or until desired consistency. Fills 2 shells.

Fill each pastry shell with egg mixture and spoon mushroom/cream sauce over top. Garnish with paprika and serve.

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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