Eggs Mornay Food

CLASSIC MORNAY SAUCE

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

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.