My Apologies to Your Heart Breakfast
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Mornay Sauce
- 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
-
Biscuits And Eggs
- 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
-
SAUCE:
- Melt butter in a heavy saucepan over medium heat.
- Add flour and whisk until smooth, about 1 minute.
- Whisk in milk and salt and mix until slightly thickened, about 2 minutes.
- Whisk in cheeses and stir constantly until mixture is smooth and bubbly, about 4 minutes.
- Turn heat to low, cover and keep warm, stirring occasionally.
-
BISCUITS & EGGS:
- Bake rolls per package instructions.
- Blend eggs and milk in a bowl.
- Melt butter in a skillet and add egg mixture.
- Scramble eggs until light and fluffy.
- Add salt and pepper to taste.
- Halve biscuits and place on plates.
- Top with eggs, asperagus, sauce, and garnish with chives.
- NOTE: Baking the rolls before you start the sauce will save a few minutes.
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RECIPE SUBMITTED BY
Passions: My family (have 4 grandsons), standing next to my grill at the lake on a warm summer day with a beer or 3 in my hand, and the Montana Grizzlies football team.
Pet peeves: Whining professional athletes' salaries, boaters who run across my fishing line while I'm trolling, and women who insist on driving while I'm behind the wheel (not you sweetheart, you make critical navigational observations).