Sweethearts Brunch

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My Mom first prepared this recipe for us as a special treat probably 20 years ago! She got the recipe in a magazine at the time --it is a yummy breakfast--great for company and of course serve with mimosa's --anyhow made it for Kevin this weekend as a pre-Valentines brunch! Please know it tasted much better than it looks in the photos!!

                           Sweethearts' Brunch


  4  puff pastry shells -- frozen (oops only had pastry sheet so used 1/3 of a frozen one)
  1 tablespoon  butter
  4  eggs (used egg substitute- healthier!!)
     1/4 cup  milk
  1 envelope  spring vegetable (used Liptons dry vegetable soup mix)
  8ounces  can cut asparagus, drained (UGH canned!!! -used about 1 dozen fresh spears steamed and sliced into 1" pieces)
     1/3   cup  champagne
  1 envelope  cream of mushroom (nope didn't have on hand -substituted about 1/2 c or 1/3 can cream of asparagus or cream of mushroom soup)

Prepare puff pastry shells according to package direction.  As you can see only had the sheet pastry...

Meanwhile, in medium skillet, melt butter.  Add asparagus and instant spring vegetable soup mix blended


Then add eggs and milk mixture.  Cook, stirring gently, until set. 

Mix champagne with enough water to equal 1/2 cup***didn't add water as it was canned cream of soup.  Blend in instant cream of mushroom soup mix; reserve.

 Remove tops from puff pastry shells; spoon in egg mixture.

Top with pastry top shell

then with reserved sauce; replace tops.   OOOPS as you can see I went backwards --should have done sauce then top --as you can see I did top then sauce--either way --delish!!

Bake 10 minutes or until heated through.

 Makes 2 servings.

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