Eggs Mornay Recipe
Eggs Mornay Recipe with Eggs, Butter, Flour, Milk, Gruyere, Parmesan & Mustard.
INGREDIENTS
4 Eggs
1 oz (25g) Butter
1 oz (25g) Plain Flour
1/4 pint (150ml) Milk
2 oz (50g) Gruyere Cheese, grated
1 oz (25g) Parmesan Cheese
1/2 teaspoon Mustard
Salt & Pepper
METHOD
Boil the Eggs for only 8 minutes so they are not completely hard. Cool under running water. Remove the shells carefully.
Melt the Butter in a pan, add the Flour and cook for 1 minute. Stir in the Milk and bring to boiling point, stirring constantly. Simmer for 2 minutes, remove the pan from the heat and stir in most of the Cheese. Add the Mustard and plenty of seasoning. Cut the Eggs in half lengthways. Arrange in an oven-proof serving dish. Spoon over the sauce. Sprinkle with the remaining cheese. Brown under the grill. Serve with Green Salad and Toast. Serves 4.
Based on the Eggs Mornay recipe in:
Popular French Cookery
by Marry Berry (Octopus Books 1972).