Eggs Mornay Recipe

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EGGS MORNAY

julie blaschka-frank

By
@yummyjulie

this was made at a church gathering. Great for brunch, company, eat for dinner.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

8 large
hard-cooked eggs, peeled and halved
4 Tbsp
butter or margerine
1/4 c
all purpose flour
1 1/2 c
milk, whole or 2%
1/2 c
heavy cream
salt to taste
pinch
cayenne pepper
pinch
nutmeg
3/4 c
provolone cheese, shredded
1/3 c
parmesan cheese, shredded

Directions Step-By-Step

1
HEAT oven 450.
GREASE 9 inch square baking dish.
ARRANGE eggs, cut side down.
2
MEDUIM SAUCE PAN melt butter over low heat. BLEND in flour; cook and stir 1 minute.
GRADUALLY whisk in milk. Cook and stir until mixture comes to a boil and thickens.
3
STIR in cream, salt, pepper, and nutmeg.
ADD provolone cheese, stir until melted.
4
POUR cheese sauce mixture over eggs.
SPRINKLE with parmesan cheese.
5
BAKE 20-25 minutes or until golden.

About this Recipe

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Eggs
Regional Style: French
Other Tag: Quick & Easy