breakfast scramble vol-au-vent

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 >>> https://youtu.be/gcn6aTTPUlg
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