MARCH 2010 RECIPE
PUFF PASTRY SHELLS:
In a medium saucepan or double boiler, combine egg yolks and lemon juice and whisk together. Add half of the butter and cook on lowest temperature, stirring constantly, until butter is melted. Add remaining butter and continue to stir constantly until the butter is melted, and sauce becomes thick, but still pourable. Add Emeril's seasoning and set aside, keeping warm.
Whisk together eggs, egg whites, and milk. Scramble over medium heat until somewhat moist. Season with salt and pepper.
Place puff pastry shells on serving dish. Spoon scrambled eggs into pastry shells, allowing some eggs to fall onto plate around shells. Spoon Hollandaise sauce over eggs, and garnish with rosemary sprigs and tomato slices. Serve immediately.