STUFFED EGGS MORNAY
Make and share this Stuffed Eggs Mornay recipe from Food.com.
Provided by Michele7
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 578.8, Fat 39.5, SaturatedFat 21, Cholesterol 505.1, Sodium 937, Carbohydrate 29.9, Fiber 1.6, Sugar 3.1, Protein 26
EGGS AND HAM IN MORNAY SAUCE
Number Of Ingredients 20
Steps:
- 1. Cut the eggs in half, remove yolks, and rub them through a sieve. Set aside sieved yolks and egg white halves. Melt butter in saucepan and add flour cook and stir for 3 minutes. Add heavy cream, salt, and pepper. Cook and stir until thick. Add 3 tablespoons sauce to egg yolks reserve remaining sauce.2. Melt 1 tablespoon butter in saucepan over medium-high heat. Add mushrooms and shallots stir, cooking until dry. Add remaining ingredients. Stir and add to yolk mixture blend well. Stuff halved egg whites with mixture.3. Place an asparagus spear on each slice of ham, and sprinkle with 1 tablespoon cheese roll. Add remaining cheese and half-and-half to reserved sauce heat and stir until cheese is melted. Spread 1/3 cup sauce in 8 x 8-inch baking dish. Arrange stuffed eggs and rolled ham over this layer. Cover with remaining sauce. Sauté bread crumbs in butter sprinkle over sauce. Bake in preheated 350° F oven for 20 minutes, just enough to heat through without overcooking eggs.
Nutrition Facts : Nutritional Facts Serves
MORNAY SAUCE
Use Mornay sauce on poached eggs, souffles, or on omelets, fish (when poached or steamed) or vegie dishes. If you have a double boiler, use it to prepare the sauce (not a requirement)
Provided by TishT
Categories Sauces
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Blend the egg yolk and cream with the white sauce.
- Place these ingredients into a sauce pan and bring the contents slowly to a low boil.
- Whish in the cheese (s).
- Remove the suace from the heat and season to taste with salt and cayenne pepper to taste.
Nutrition Facts : Calories 480.7, Fat 37.2, SaturatedFat 14.8, Cholesterol 208.7, Sodium 865.4, Carbohydrate 20.8, Fiber 0.4, Sugar 9.2, Protein 16.2
MORNAY SAUCE
Here's the perfect sauce to serve with meat, fish, shellfish, eggs and vegetables.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese, salt and red pepper; stir until cheese is melted.
Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 140 mg, Sugar 0 g, TransFat 0 g
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