Florentine Omelet With Mornay Sauce Food
CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
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.
FLORENTINE OMELET WITH MORNAY SAUCE
Omelet filled with spinach with a white sauce made of gruyere cheese, slightly seasoned with nutmeg.
Provided by L DJ3309
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- MORNAY SAUCE: Gently melt butter in non-stick saucepan, Don't let it sizzle.
- Add flour, salt, and white pepper. Stirring over med heat with wooden spoon for a few minutes to let flour cook and to blend everything, if you don't cook it long enough at this stage, the sauce will taste floury, how ever you do not want it to brown at all.
- Gradually add milk Stirring constantly, as it is thickens add more milk constantly stirring. Cook for 5 minutes, stirring.
- Beat yolks in cup, add a little of the hot sauce to the yolks; beating quickly, pour into main sauce, beating vigorously.
- Return sauce to heat add cheese and nutmeg, cook til cheese melts, stirring constantly. Remove from heat. Cover and keep warm. Stirring occasionally to keep skin from forming.
- Prepare spinach Spray large non stick skillet with pan spray, heat to med-high add spinach. Cook for about 5-8 minutes, or until liquid is cooked out. Set aside and keep warm.
- Make omelet, beat eggs and water in bowl til blended. Spray 8" nonstick skillet with pan spray, heat to med-high, pour about 1/2 cup egg into hot skillet. Cook omelet.
- Spread a bit sauce on omelet, top with 1/4 the spinach. Fold edge over by about a third, jiggling omelet to far edge of pan, roll out onto warm plate, ending with seam side down. Repeat with remaining egg.
- Swag sauce over middle of omelets diagonally.
- Garnish with tomato slices.
Nutrition Facts : Calories 335.5, Fat 21.6, SaturatedFat 9.4, Cholesterol 554.3, Sodium 378.1, Carbohydrate 13.6, Fiber 3.2, Sugar 5.7, Protein 22.9
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- In a small saucepan, melt 1 tablespoon of the butter. Stir in the flour to make a paste. Gradually whisk in the milk until smooth and simmer, whisking, until the sauce thickens. Reduce the heat to low and cook, whisking, until no floury taste remains, about 5 minutes. Remove from the heat and whisk in the Gruyère and pimentón. Season the Mornay sauce with salt and pepper. Cover and keep warm.
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- Bring a large, deep skillet of water to a simmer. Crack the eggs into the skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels.
- Arrange 2 English muffin halves on each plate. Mound the spinach on the English muffins and top with the poached eggs. Spoon the Mornay sauce over the eggs and garnish with the chives. Serve right away.
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