Real Recipes From Real Home Cooks ®

breakfast scramble vol-au-vent

Recipe by
Francine Lizotte
Surrey South, BC

With an avocado sauce and pastry shells, this recipe will elevate your morning menu and make the dish “eggs-tra” special!

yield 6 servings
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For breakfast scramble vol-au-vent

  • 6
    vol-au-vent shells, baked
  • 1/2 c
    béchamel sauce
  • 1 lg
    ripe avocado, stone removed and peeled
  • 1/2 Tbsp
    freshly squeezed lemon juice
  • 6 Tbsp
    lukewarm water, or as needed
  • 6 lg
    free-range eggs
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 lb
    hot italian sausage, casings removed
  • 3/4 c
    white onions, diced
  • 1/4 c
    red peppers, diced
  • 1/4 c
    orange peppers, diced
  • 1/4 c
    poblano peppers, diced
  • 1 c
    sharp white cheddar cheese, grated
  • 1 Tbsp
    chopped cilantro, for garnish

How To Make breakfast scramble vol-au-vent

  • 1
    Bake vol-au-vent shells according to package directions.
  • 2
    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.
  • 3
    Add avocado to béchamel sauce and whisk until incorporated; taste and adjust if necessary.
  • 4
    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.
  • 5
    In a medium bowl, add eggs and season with salt and pepper; beat well and set aside.
  • 6
    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.
  • 7
    When it’s done, use a slotted spoon and transfer the meat to a bowl; set aside.
  • 8
    In the same skillet, add onions and sauté for 2 minutes. Add red, orange and poblano peppers; sauté for 3 minutes.
  • 9
    Return hot Italian sausage back to the skillet and mix everything together.
  • 10
    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.
  • 11
    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.
  • 12
    To view this delicious breakfast/brunch recipe on YouTube, click on this link >>>