Title: Scrambled Eggs Archduchess
Categories: None
Yield: 1 Servings

-----------------------------------POTATO-----------------------------------
2 c Hot mashed potatoes
3 tb Light cream
1/4 ts Paprika
1/4 c Freshly grated parmesan
-cheese

------------------------------------EGGS------------------------------------
3 tb Butter
1 c Diced ham; (diced cooked
-sausage)
1 c Sliced mushrooms
9 Eggs
1/2 c Cream
1/4 ts Paprika
1/2 ts Salt
1 pn Pepper

-----------------------------------SAUCE-----------------------------------
1/2 ts Paprika
2 c Hot mornay sauce
2 c Blanched asparagus tips

I am submitting this in response to your request, no hashbrowns but the
potatoes allow for a nice presentation, it is from my Simply Delicious
Cooking 2 cookbook, if you need a recipe for mornay sauce let me. Be sure
to check out our web site www.divinecuisine.com.

Be Blessed Chef K

Potato: Whip the potatoes with cream, paprika and cheese, then pipe the
potatoes around a oven proof platter.

Eggs: Heat the butter in a skillet. Add the ham and mushrooms and sauté for
3 minutes. Beat the eggs with the cream and seasonings. Add to the skillet
and sauté the eggs scrambling. Place the eggs in the centre of the piped
potatoes.

Sauce: Whip the paprika into the mornay sauce. Pour over the eggs. Sprinkle
the asparagus tips over. Bake in a preheat 500 F (250 C) oven for 8-10
minutes.

SERVES 6

Posted to EAT-L Digest by RKalenuik on Dec 12, 1997