eggs mornay

Name: EGGS MORNAY
Prep time: 30 min
Cook time: 20 min
Yield: 6
Cuisine: French
Ingredients: 8 large hard-cooked eggs, peeled and halved; 4 tablespoon(s) butter or margerine; 1/4 cup(s) all purpose flour; 1 1/2 cup(s) milk, whole or 2%; 1/2 cup(s) heavy cream; - salt to taste; pinch(es) cayenne pepper; pinch(es) nutmeg; 3/4 cup(s) provolone cheese, shredded; 1/3 cup(s) parmesan cheese, shredded

(1 RATING)

34 Pinches

julie blaschka-frank

mt. vernon, WA

Updated on Jul 29, 2010

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

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prep time 30 Min

cook time 20 Min

method Bake

yield 6-8 serving(s)

Ingredients

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

How To Make eggs mornay

Step 1

HEAT oven 450. GREASE 9 inch square baking dish. ARRANGE eggs, cut side down.

Step 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.
Step 3

STIR in cream, salt, pepper, and nutmeg. ADD provolone cheese, stir until melted.
Step 4

POUR cheese sauce mixture over eggs. SPRINKLE with parmesan cheese.
Step 5

BAKE 20-25 minutes or until golden.
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