Egg Chow / “Express” egg and tuna Vol-au-vent in a béchamel sauce

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“Express” egg and tuna Vol-au-vent in a béchamel sauce

Béchamel sauce stove-top method

  • Melt butter in a large saucepan set over low heat
  • Slowly add flour, stirring until well blended
  • Remove from heat and add milk
  • Return to heat, stirring constantly
  • When mixture starts to thicken, add seasoning while stirring constantly

Béchamel sauce in microwave

  • Melt butter in microwave
  • Slowly add flour, stirring until well blended
  • Add milk, seasoning and microwave in 4-minute stretches until sauce thickens; whisk between each time you return to microwave

Add ingredients

  • Cut eggs into quarters and add
  • Drain tuna, chop coarsely and add
  • Drain corn and add
  • Add frozen edamame beans, previously rinse with cold water
  • Reheat only to warm ingredients
  • Heat timbales according to directions on packaging. Remove center cap, fill with sauce and replace cap.

6 individual portions or 3 large

NOTE : Usually, a Béchamel sauce is prepared with milk. However, milk can be substituted by broth (chicken, vegetable…); you then substitute the tuna by cooked chicken cut in bite size pieces. A good seasoning of a Béchamel sauce is indispensable. You can add basil, parsley, a pinch of dry mustard, paprika, nutmeg… it’s to your own taste.

You can also thicken sauce by adding extra flour. Enjoy !

Ingredients

  • 6 «express» eggs
  • 1 Can whole kernel corn
  • 125 ml Edamame beans, frozen (½ cup)
  • 140 g Can tuna in water (1 box) (5 ounces)
  • 6 Timbale molds

Béchamel sauce :

  • 125 ml Butter (½ tasse)
  • 125 ml Flour (½ tasse)
  • 725 ml 2% Milk (3 tasses)
  • Seasoning to taste
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