Eggs Mornay Food

CLASSIC MORNAY SAUCE

Classic Mornay Sauce image

Provided by Food Network

Time 12m

Yield about 2 cups of sauce

Number Of Ingredients 8

Ingredients

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

Steps:

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

STUFFED EGGS MORNAY

Stuffed Eggs Mornay image

Make and share this Stuffed Eggs Mornay recipe from Food.com.

Provided by Michele7

Categories Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 tablespoons butter, softened
1 teaspoon salt
1/2 cup flour
1 pinch cayenne pepper
1/4 teaspoon white pepper
3 cups hot milk
2 ounces swiss cheese, shredded
6 tablespoons grated parmesan cheese
12 hard-boiled eggs
1/2 lb mushroom, minced
2 tablespoons chopped parsley
1/2 teaspoon leaf tarragon, crumbled
1 cup fresh breadcrumb (approx 2 slices)
2 tablespoons butter, melted

Steps:

Put 4 T of the butter in container of electric blender with salt, peppers, flour, and 2 cups of the hot milk.
Cover, whirl for 30 seconds.
Pour into large saucepan.
Add remaining hot milk and cook over medium heat, stirring constantly until sauce is thickened and bubbles-about 2 minutes.
Add Swiss cheese and 4 T of the parmesan.
Cook, stirring constantly, until cheese is melted; remove from heat and cover.
Cut eggs in half lengthwise.
Empty yolks into a bowl and reserve the whites.
Heat four more T of butter in a small skillet.
Saute mushrooms for about 5 minutes or until mixture is almost dry, stirring occasionally.
Stir in parsley and tarrogon.
Mash egg yolks with 1/2 C of the sauce; add the mushrooms.
Fill whites with mushroom mixture.
Spread a thin layer of sauce in a shallow baking dish and arrange the stuffed eggs in the sauce, stuffing-side up.
Spoon remaining sauce over.
Toss bread crumbs and remaining 2 T parmesan cheese with melted butter.
Sprinkle over eggs.
Cool, cover and refrigerate until needed.
Bake in a moderate oven at 350 for 30 minutes.

Nutrition Facts : Calories 578.8, Fat 39.5, SaturatedFat 21, Cholesterol 505.1, Sodium 937, Carbohydrate 29.9, Fiber 1.6, Sugar 3.1, Protein 26

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