Eggs Mornay Recipes

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STUFFED EGGS MORNAY



Stuffed Eggs Mornay image

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

8 tablespoons butter, softened
1 teaspoon salt
1/2 cup flour
1 pinch cayenne pepper
1/4 teaspoon white pepper
3 cups hot milk
2 ounces swiss cheese, shredded
6 tablespoons grated parmesan cheese
12 hard-boiled eggs
1/2 lb mushroom, minced
2 tablespoons chopped parsley
1/2 teaspoon leaf tarragon, crumbled
1 cup fresh breadcrumb (approx 2 slices)
2 tablespoons butter, melted

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



Eggs And Ham In Mornay Sauce image

Number Of Ingredients 20

5 eggs hard-cooked
2 tablespoons butter real
2 tablespoons almond flour
1 cup heavy cream
Salt and cayenne pepper to taste
1 tablespoon butter real
3/4 cup mushrooms minced fresh
1 tablespoon shallot minced
2 teaspoons parsley minced fresh
2 teaspoons chives minced fresh or green onion
1/2 teaspoon Dijon style mustard
1/8 teaspoon tarragon dried, crushed
Salt and freshly ground pepper to taste
1 teaspoon butter real, softened
5 fresh asparagus spears, cooked crisp-tender
1/2 pound ham boiled, thinly sliced (5 slices)
1 cup Swiss cheese grated natural
1/2 cup half and half
1/2 cup bread crumbs soft
1 tablespoon butter real

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



Mornay Sauce image

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

1 cup white sauce
1 egg yolk
2 tablespoons cream
2 tablespoons parmesan cheese, fresh grated
2 tablespoons swiss cheese or 2 tablespoons gruyere cheese, grated
1/2 teaspoon onion juice or 1 teaspoon grated shallot
salt
cayenne pepper

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



Mornay Sauce image

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

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup half-and-half
1/2 cup chicken broth
1/2 cup grated Parmesan cheese or shredded Swiss cheese
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)

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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