Eggs Baked in Pastry with Salmon and Mornay Sauce
Yield: 4 servings
Here’s an excellent way to create an elegant brunch easily—and quickly. Instead of using salmon, you could substitute leftover diced ham or turkey, shrimp, or thawed frozen vegetables such as peas or broccoli.
1 10x10-inch sheet puff pastry dough (Pepperidge Farm works well)
Soft butter or cooking spray
1/4 pound skinless salmon fillet, cut into four equal chunks
4 medium eggs
2 teaspoons melted butter, divided
2 teaspoons heavy cream, divided
1/2 teaspoon kosher salt, divided
Freshly ground black pepper, to taste
Mornay Sauce (see below)
Garnish: chopped chives and freshly ground black pepper
Set a rack in the top third of oven and preheat to 400°. Thaw puff pastry
dough according to manufacturer’s directions. Butter the four corner
cavities of a standard-size muffin tin or apply cooking spray. Cut dough
into four equal squares (5x5 inches each) using a sharp knife in a rocking
motion through dough.
Lay one pastry square centered over a corner cavity of the muffin pan. Lift
the four points of the pastry dough while you push the dough firmly into the
bottom of the cavity. Fold the sides where they overlap and arrange the
points like flower petals. Repeat with the remaining dough squares in
remaining corner cavities.
Into each puff pastry cavity, place one piece of salmon. Crack 1 egg over
each, then top each with 1/2 teaspoon melted butter, 1/2 teaspoon heavy
cream, 1/8 teaspoon salt, and a half grind of black pepper. Place in oven on
top rack. Bake until pastry has puffed and turned golden and egg whites are
no longer translucent, about 25 to 30 minutes.
During the last 15 minutes of baking, make the sauce.
To serve, pool equal amounts of sauce onto four warmed luncheon plates, set pastries atop sauce, and garnish with chives and pepper.
Mornay Sauce
1-1/2 tablespoons butter
1-1/2 tablespoons all-purpose flour
1 cup cold milk
Pinch nutmeg
1/3 cup Gruyère cheese, grated
Salt and freshly ground black pepper, to taste
In a small saucepan over moderately high heat, combine butter and flour.
Whisk together until blended, about 45 seconds. Add milk and whisk
continuously, scraping all surfaces of the pan. Bring milk to a simmer,
lower heat, add nutmeg, and whisk 1 minute, until thick enough to coat a
spoon.
Take pan off heat and add grated cheese. Whisk to blend fully, then add salt
and pepper to taste.
Yield: 1-2/3 cups