Pastry Puff Eggs with Wild Mushroom Saute

10 large eggs
3 oz. butter
1/4 teaspoon salt
dash of white pepper
1/2 teaspoon of chopped fresh dill or herb of choice
4 Pepperidge Farms Puff Pastry Shells
Wild Mushroom Saute (see below)
Bearnaise Sauce (see below)

In a non-stick frying pan, melt 3 oz. of butter at the lowest setting. In a medium size mixing bowl, break eggs and add salt, pepper and dill. Scramble mixture together and pour into fry pan. Cook eggs very slowly for 30 to 40 minutes and with a spatula move the eggs from time to time to prevent them from firming up too quickly. Slowly cook until a smooth creamy consistancy and are fully cooked.
Meanwhile, place frozen pastry puff shells on baking sheet and cook according to package directions.
On each breakfast plate, place one pastry puff shell and spoon a little bit of bearnaise sauce inside of shell. Fill each shell with eggs and let fall out onto plate.
Spoon Bearnaise Sauce onto scrambled eggs and top with pastry puff cap. Arrange wild mushrooms atop of sauce.
As a garnish, using a kitchen scissor, snip fresh dill onto eggs and mushrooms. As an accompaniment put 3 baked breakfast sausages and home fry potatoes on plate.
"Bearnaise Sauce"
Can be prepared from the day before and refrigerated. Can be heated slowly the morning after.
Stir 3 egg yolks and 3 tablespoons lemon juice vigorously in 1 quart saucepan with a wooden spoon. Add 1/4 cup of butter. Heat over very low heat, stirring constantly until butter is melted. Add another 1/4 cup of butter. Cook stirring vigorously, until butter is melted and sauce thickens. (Be sure butter melts slowly because this gives the eggs time to cook and thicken sauce without curdling).
Stir in 1 teaspoon fresh tarragon leaves, chopped and
1/2 teaspoon dried cervil leaves.
"Wild Mushroom Saute"
Can be prepared from day before and refrigerated and ready to cook.
In a Saute pan, melt 2 tablespoons of butter, add 1 small clove of garlic, cut in half and cook until softened, but not browned. Add 1 oz. sliced Shitake Mushrooms, 1 oz. sliced Baby Belle Mushrooms and 1 oz. sliced Oyster Mushrooms and saute until mushrooms are limp, but still firm. Remove garlic. Add 1 tablespoon chopped parsley and stir lightly. Keep warm.

Recipe Summary:
Yield: 4 servings
Prep Time: 15-30 minutes
Cook Time: 1 hour

Other recipes by The River Lodge Bed and Breakfast:
Baked Banana Alla Pizzelle
Cantalope Bouquet

Recipe Provided By:
The River Lodge Bed and Breakfast
Cullowhee, NC

Cullowhee Bed and Breakfast Inns