Breakfast Scramble Vol-au-Vent
Breakfast Scramble Vol-au-Vent will elevate your morning menu. The avocado sauce and the pastry shells make this recipe “eggs-tra” special!
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.