EGGS MORNAY

Eggs Mornay

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julie blaschka-frank

By
@yummyjulie

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

Rating:

★★★★★ 1 vote

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

How to Make EGGS MORNAY

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.

Printable Recipe Card

About EGGS MORNAY

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



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