Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great breakfast treat provided by !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/16522556/

Its an eggs-cellent dish from vrghr !

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Vrghr serving yet another Birthday Bash for a co-worker. Wuff took a good, heartwarming comfort food, Creamed Eggs over toast, and went "upscale" for his special office team-member.

First, wuff replaced the traditional toast with home-made puff pastry cups. Then wuff doubled down on the creamed eggs, adding sherry and, chicken stock, and tarragon and thyme to the traditional Bechamel sauce. Finally, wuff took them over-the-top, with a choice of Mushroom Pâté or creamy spinach, shallot, cheese stuffing layered into the base of the cup, then flooded with the rich, creaming, decadent eggs. Extra scraps of the puff pastry were baked up to let folks sop of the creamy eggs when they spilled out.

Because of all the elements, this meal definitely took a lot more time and prep that many of wuffy's other breakfasts, though no one element is especially tough. However, conversely , putting it together on birthday morning was faster than most of wuff's other events. Just make the eggs, heat the surprise stuffings in the microwave, and fill the pre-made cups to order.

Wuff had to calculate the proper amounts of ingredients for the eggs, shown below, as the original recipe made enough to fill 30 cups. Unless you're hosting your own major party, that's far more than most folks need to make. A good serving is 2 cups per person, though many may only wish 1.

Because of all the different elements, this meal would create a humongous recipe, so wuffy is breaking it up into the individual components. This one will give the directions for the creamed eggs, and how to assemble. The spinach, mushrooms, and puff pastry cups will be posted separately.

The amounts given will make enough eggs for about 5-6 pastry cups.

Ingredients:

4-5 large eggs
~1.5 C Half n Half or whipping Cream
1/2 C Chicken Stock/Broth
3 Tbs Butter
2 Tbs all purpose Flour
1 Tbs Sherry wine
1/2 tsp Tarragon
1/2 tsp Thyme
1/2 tsp ground White Pepper
1/2 tsp Omnivore Salt
1/4 tsp ground Nutmeg

5-6 Puff Pastry Cups
2-3 Tbs Creamy Spinach Stuffing
2-3 Tbs Mushroom Pâté

Sliced mushrooms, dried parsley, sweet paprika for garnish.

Directions:

Hard Boil (steam) the Eggs

After doing nearly 30 eggs for the party, Vrghr is a firm believer in the "steamed eggs" process, instead of any boiling methods, for a few reasons:

1) To get tender whites with finished yolks, you need to start the boil vigorously then reduce it to a 'simmer'. Steaming don't care! Steam is steam!
2) Boiling can bump eggs into each other or the pan, causing cracks. Steaming is sedentary.
3) You can steam a huge basket of eggs at once. As long as the steam can touch them all, they can stack on top of each other without problem.
4) They peeled marvelously easily! Got through nearly 30 eggs in about 15 min or less.

Bring the pot of water or steam source to a full boil. Load up the steamer insert with the eggs.
Using mitts or a clean kitchen towel, lower the steamer insert/basket into the pot/steamer. Cover.
When steam starts escaping the cover, start your timer.
Firm yolks with tender whites take 12-13 minutes at 6000 ft, using medium eggs. Lower altitude will cook 30 set to 1 minute faster. XX large eggs will need 30 set to 1 minute longer.
Note - room temp or straight from the fridge makes no difference to cooking time!

When the timer goes off, immediately remove the eggs (using towel/mitts) to a bit pot of cold water (refreshed with a little stream of running water), or ice water to shock the eggs and chill them.

When eggs are cool to the touch, using a soup spoon, tap the eggs all over gently with the bowl of the spoon to crack them.
Put the eggs under the trickle of water. Work the tip of the spoon between the membrane under the shell, and the egg white. The curve of the spoon will fit the curve of the egg. Let the water sluice between the shell and white by running it over the back of the spoon. The egg shell will practically slide off the egg!

Make the Creamed Eggs

Dice up the egg whites and crumble the yolks into a small bowl.

In a small pan, melt the butter under medium high heat until it stops foaming.
Whisk the flour into the butter and cook the roux for about 3-4 minutes until the raw flour taste is gone.
Stir the sherry wine into the roux and cook until the alcohol boils off (about 2 minutes).
Sprinkle the nutmeg, thyme, and tarragon into the roux and allow to heat until the flavors bloom (about 90 seconds).
Whisk the chicken stock and the cream/half-n-half into the roux. Continue to whisk and cook until the roux blends with the cream and thickens (about 5 minutes).

Stir the diced eggs into the cream sauce.

Taste, and season with the omnivore salt and white pepper (you can use black pepper too, if you don't mind the speckles).

Reduce heat to warm.

Assemble the Eggs in the Pastry Cups

If necessary, warm the Pâté and spinach in the microwave.
Place a heaping tablespoon of the desired stuffing into the bottom of the pastry shell.
Ladle the creamed eggs to fill the shell and a bit more.
Garnish with a little sprinkled sweet paprika, and green parsley to indicate the spinach, or sliced mushrooms to indicate the Pâté.

Serve with scraps of baked puff pastry or toast wedges to sop up the spilled eggs when you cut the cup open.

Devour!!

NOTE -you can certainly serve these traditionally over toast, with or without the Pâté or spinach. These eggs are WONDERFUL!

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