• 4 puff pastry shells
• 3/4 cup unsalted butter
• 1/2 lb. Canadian bacon, chopped
• 8 eggs
• 1/4 lb. cream cheese, softened
• 2 Tbs. Parmesan cheese
• 1/4 cup all purpose flour
• 2 cups milk, hot
• 1/4 cup Parmesan cheese
• 1/4 cup Swiss cheese, grated
• 2 egg yolks, lightly beaten
• 4 sprigs parsley

Bake pastry shells according to package directions. Melt 2 Tbs. butter in a heavy nonstick skillet over medium high heat. Sauté Canadian bacon 2-3 minutes or until lightly browned. Transfer to a platter and keep warm. Combine next 3 ingredients in a bowl. Using a whisk or electric mixer, whip until egg yolks and whites are thoroughly blended. Add salt and pepper to taste. Melt 2 Tbs. butter in same skillet over medium low heat. Cook eggs, stirring slowly with a wooden spoon or spatula, lifting cooked portions and letting uncooked egg flow underneath until eggs are just set, but still shiny and moist. Remove from heat.

Melt 1/4 cup butter in a small saucepan. Add flour and stir, cooking over medium heat about 1 minute, or until mixture bubbles. Gradually whisk in hot milk. Continue to whisk slowly, until sauce is smooth and thickened. Add salt and pepper to taste. Boil about 2 minutes, then reduce heat to low. Stir in cheeses and cook another 2 minutes or until cheese has melted and sauce is smooth. Transfer 1/4 cup of sauce to a small bowl and beat with egg yolks. Return egg yolk mixture to sauce, add remaining butter, and whisk to blend. Cook 1 minute longer, stirring constantly. Remove from heat. Divide bacon and egg evenly into pastry shells. Top with sauce and garnish with parsley.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 1071, fat 85.7g, 72% calories from fat, cholesterol 661mg, protein 39.6g, carbohydrates 36.1g, fiber 0.9g, sugar 10.0g, sodium 1337mg, diet points 28.9.

Dietary Exchanges: Milk: 0.5, Vegetable: 0.0, Fruit: 0.0, Bread: 0.3, Lean meat: 4.2, Fat: 14.5, Sugar: 1.4, Very lean meat protein: 0.2

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The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.