My Apologies to Your Heart Breakfast |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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CAUTION: Consumption of this meal will require extra exercise and eating bran muffins for breakfast for a week. Boy, is it worth it though. The package of Grands will make 8 biscuits. Save to cook later or serve on the side with your favorite jam or jelly. Based (loosely) on a recipe by Sandra Lee. The original called for Swiss and Parmesan, but the Laughing Cow Creamy Swiss cheese (or Fontina) provides a rich and unique flavor to the Mornay sauce. Enjoy rarely please so I can sleep nights. Ingredients:
2 tablespoons butter |
1 1/2 tablespoons all-purpose flour |
1 1/4 cups whole milk |
1/4 teaspoon salt |
3/4 cup laughing cow creamy swiss cheese |
1/2 cup grated parmesan cheese |
6 eggs, lightly beaten |
1/4 cup whole milk |
1 tablespoon butter |
salt and pepper, to taste |
2 tablespoons fresh chives, chopped |
1 package pillsbury grands refrigerated buttermilk biscuits |
4 cooked asparagus spears, halved (optional) |
Directions:
1. SAUCE:.
2. Melt butter in a heavy saucepan over medium heat.
3. Add flour and whisk until smooth, about 1 minute.
4. Whisk in milk and salt and mix until slightly thickened, about 2 minutes.
5. Whisk in cheeses and stir constantly until mixture is smooth and bubbly, about 4 minutes.
6. Turn heat to low, cover and keep warm, stirring occasionally.
7. BISCUITS & EGGS:
8. Bake rolls per package instructions.
9. Blend eggs and milk in a bowl.
10. Melt butter in a skillet and add egg mixture.
11. Scramble eggs until light and fluffy.
12. Add salt and pepper to taste.
13. Halve biscuits and place on plates.
14. Top with eggs, asperagus, sauce, and garnish with chives.
15. NOTE: Baking the rolls before you start the sauce will save a few minutes.
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