Breakfast Scramble Vol-au-Vent
Breakfast is the most important meal of the day and sadly, I skip it often… perhaps too frequently! It’s not that I don’t like breakfast… au contraire, I love it ❤! What happens is I get wrapped up in my work and a few hours later, it’s past noon 🕧. The rare time I don’t skip it, I like to jazz things up a little by bringing certain dishes to a new level of flavor!
One of David’s favorite breakfasts is scrambled eggs. I like them but prefer my soft boiled eggs, creamy French eggs, eggs Benedict, or white omelet. One day, I decided to elevate his scrambled eggs by changing the way to serve them as well as adding a delicious, healthy sauce! Now, that’s yummy! Here’s my Breakfast Scramble Vol-au-Vent!
As the title refers, vol-au-vent is my food vessel to hold the eggs but an addition that innovates this “classic” food item is my avocado sauce… it wraps this dish up so beautifully! Not only is the presentation gorgeous but the combination is perfect together! Instead of having “plain” scrambled eggs, this recipe makes them even better!
The sauce is simple to make and yet so delicious! First, a béchamel sauce has to be made ahead before adding the avocado mixture because these two are combined together. When processing the avocado sauce, add water a little at a time until the mixture is thin (but not too thin) and smooth. After these two sauces are blended together, taste and adjust… it might need more salt and/or white pepper. The béchamel sauce is initially seasoned but it’s wise to readjust it. Don’t overdo it as the key is to preserve the flavor of the avocado 🥑.
When the sauce is done, it’s moved to the back burner and kept warm until ready to serve. It’s important to place a piece of wax paper on top touching the entire surface to prevent a skin from forming. The sauce might separate but don’t panic! Simply give it a good whisk… it will come back together. The reason why it does that is because of the added lemon juice 🍋 in the avocado mixture.
Before making the scrambled eggs, the vol-au-vent have to be in the oven. They are puff pastry shells found in the freezer department at your supermarket. Depending on where you live, they might not carry them. In that case, you can easily make them from scratch by clicking on this link… Homemade Vol-au-vent. Besides this Breakfast Scramble Vol-au-Vent recipe, I do have a few other recipes I use them in like Cheesy Chicken Vol-au-Vent, Escargot con Funghi in Vol-au-Vent, and others.
When the pastries are in the oven and the sauce is kept warm, that is when we start making the scrambled egg filling. I use some hot Italian sausage, onions, and bell peppers. This recipe is not about how to make scrambled eggs but more about how to present them therefore make yours the way you prefer.
To assemble, fill up the cavities of the pastry shells generously and evenly with the scrambled eggs before spooning on some of that delicious sauce. If you want, you can place the “little caps” on top. I like sprinkling on some chopped cilantro but you might want to use another herb or even some chives.
Served with bacon 🥓 and fresh fruits 🍓🥝, this Breakfast Scramble Vol-au-Vent will definitely elevate your morning menu. The avocado sauce 🥑 and the pastry shells make this recipe “eggs-tra” 🥚 special!
Bon Appétit! 🍽
Here are more scrumptious breakfast recipes for you to try… 😀
– Pancetta Vegetable Frittata
– Angel Eggs on a Cloud
– Soufflé Mexican Omelet
– Coconut Waffles
– Quiche Lorraine
– Breakfast Sausage Muffin Cups
– Healthy Homemade Granola
and for even more breakfast & brunch recipes, click on this link… Recipe Category • Breakfast & Brunch
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Breakfast Scramble Vol-au-Vent
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Ingredients
- 6 vol-au-vent shells, baked see Recipe
SAUCE
- 1/2 cup béchamel sauce see Recipe
- 1 large ripe avocado, stone removed and peeled tips & tricks
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 6 tbsp. lukewarm water, or as needed
FILLING
- 6 large free-range eggs
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste
- 1/2 lb. hot Italian sausage, casings removed see Recipe
- 3/4 cup white onions, diced
- 1/4 cup red peppers, diced
- 1/4 cup orange peppers, diced
- 1/4 cup poblano peppers, diced
- 1 cup sharp white Cheddar cheese, grated
- 1 tbsp. chopped cilantro, for garnish tips & tricks
Directions
- Bake vol-au-vent shells according to package directions.
- In the jar of a blender, add avocado, lemon juice and 2 tbsp. water. Process until smooth and thin (not too thin) by adding a little bit more water to it until desired consistency.
- Add avocado to béchamel sauce and whisk until incorporated; taste and adjust if necessary.
- Place a piece of wax paper on top making sure it covers the surface, move the sauce to the back burner and keep it warm until ready to serve.
- In a medium bowl, add eggs and season with salt and pepper; beat well and set aside.
- In a skillet over medium heat, add hot Italian sausage and break the meat into small pieces. Cook until no longer pink, about 5 to 7 minutes.
- When it’s done, use a slotted spoon and transfer the meat to a bowl; set aside.
- In the same skillet, add onions and sauté for 2 minutes. Add red, orange and poblano peppers; sauté for 3 minutes.
- Return hot Italian sausage back to the skillet and mix everything together.
- Add the beaten eggs and stir until they’re almost cooked. Add cheese and continue cooking, stirring constantly, until the eggs are cooked and the cheese is melted.
- To assemble… Generously and evenly fill up the cavities of 6 vol-au-vent pastry shells with the egg mixture. Spoon avocado sauce on top and garnish with chopped cilantro. Serve immediately.
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