Scrambled Eggs Mornay
                                                         

Ingredients:
4 puff pastry shells
1/4 cup water, salted
10 ounces spinach, chopped
1/4 cup unsalted butter
1/4 tsp. ground nutmeg
8 eggs
1/4 lb. cream cheese, softened
2 Tbs. Parmesan cheese
1/2 cup unsalted butter
1/4 cup all purpose flour
2 cups milk, hot
1/4 cup Parmesan cheese
1/4 cup Swiss cheese, grated
2 egg yolks, lightly beaten
4 sprigs parsley

Method:
Bake pastry shells according to package directions. Bring salted water to a boil in a medium saucepan over medium high heat. Add spinach, cover pan and cook 3-4 minutes. Remove from heat, cool slightly. Using hands, squeeze excess liquid from spinach. Add 2 Tbs. butter and season with nutmeg and salt and pepper to taste. Combine next 3 ingredients in a bowl. Using a whisk or electric mixer, whip until egg yolks and whites are thoroughly blended. Add salt and pepper to taste. Melt 2 Tbs. butter in a heavy nonstick skillet over medium low heat. Cook eggs, stirring slowly with a wooden spoon or spatula, lifting cooked portions and letting uncooked egg flow underneath until eggs are just set, but still shiny and moist. Remove from heat. Melt 1/4 cup butter in a small saucepan. Add flour and stir, cooking over medium heat about 1 minute, or until mixture bubbles. Gradually whisk in hot milk. Continue to whisk slowly, until sauce is smooth and thickened. Add salt and pepper to taste. Boil about 2 minutes then reduce heat to low. Stir in cheeses and cook another 2 minutes or until cheese has melted and sauce is smooth. Transfer 1/4 cup sauce to a small bowl and beat with egg yolks. Return egg yolk mixture to sauce, add remaining butter, and whisk to blend. Cook 1 minute longer, stirring constantly. Remove from heat. Divide spinach and egg evenly into pastry shells. Top with sauce and garnish with parsley.