Stuffed Eggs Mornay Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC MORNAY SAUCE



Classic Mornay Sauce image

Provided by Food Network

Time 12m

Yield about 2 cups of sauce

Number Of Ingredients 8

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

Steps:

  • In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
  • Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
  • The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

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

CRAB-STUFFED FLOUNDER WITH MORNAY SAUCE AND GREEN BEANS ALMONDINE



Crab-Stuffed Flounder with Mornay Sauce and Green Beans Almondine image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 23

Salt and pepper
1 1/2 pounds fresh green beans, trimmed
3 tablespoons butter
1/2 cup sliced almonds, toasted
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper
Freshly grated nutmeg
1 cup grated Gruyere cheese
2 tablespoons butter
1 large shallot, minced
2 cloves garlic
1 stalk celery, minced
1/3 cup dry vermouth
A few dashes hot sauce, such as Tabasco
1/4 cup breadcrumbs
1 tablespoon chopped fresh thyme
1 teaspoon Old Bay seasoning
1 1/2 to 2 cups fresh crabmeat
Salt and pepper
4 flounder fillets, skin off
4 tablespoons butter

Steps:

  • For the green beans almondine: Place a large pot of salted water over high heat and bring to a boil. Working in batches (to avoid crowding the pot and slowing the return a boil), cook the green beans for about 3 minutes, or until al dente. With a slotted spoon or tongs, transfer the green beans directly to an ice-filled bowl and shock to stop cooking. Drain well.
  • Heat the butter in a large skillet over medium-high heat until foaming and beginning to smell nutty. Add the blanched green beans and toss to coat. Add the toasted almonds and season with salt and pepper.
  • For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon to make a roux--it should look like wet sand. Cook, stirring, for a couple minutes and then whisk in milk. Bring to a simmer, stirring and scraping the bottom and scorners of the pan, and cook for a few minutes. Season with some salt, pepper and nutmeg. Remove from the heat and add the Gruyere, stirring until fully melted and combined.
  • For the crab-stuffed flounder: Preheat the oven to 375 degrees F. Melt the butter in a skillet over medium-high heat. Add the shallots, garlic and celery; cook until softened, 4 to 5 minutes.
  • Deglaze the pan with the vermouth and hot sauce to taste, and let cook for another minute. Pour the vegetables into a medium bowl and add the breadcrumbs, thyme and Old Bay; mix to combine. Gently fold in the crabmeat. Add salt and pepper to taste.
  • Rinse and pat dry the flounder fillets and lay on a baking sheet. Spread the stuffing along half of each fillet and fold over to enclose. Dot evenly with butter and sprinkle with salt and pepper. Bake until cooked through, 25 to 30 minutes
  • Set the stuffed flounder on serving plates and top with Mornay sauce. Serve with the green beans on the side.

STUFFED COCKTAIL EGGS



Stuffed cocktail eggs image

Are you entertaining? Double up on party nibbles using eggs that are stuffed with either salmon and dill, or a chorizo crumb. They're tasty and healthy too

Provided by Sara Buenfeld

Categories     Buffet, Canapes, Snack

Time 30m

Yield Makes 24 (12 of each flavour)

Number Of Ingredients 7

12 medium eggs
6 tbsp bio yogurt
2 tsp English mustard
2 tbsp finely chopped parsley
50g smoked salmon
sprigs of fresh dill
25g chorizo , skin removed and finely chopped

Steps:

  • Boil the eggs for 7 mins, drain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways. Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.
  • For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.
  • For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

Nutrition Facts : Calories 59 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.3 milligram of sodium

PICNIC STUFFED EGGS



Picnic Stuffed Eggs image

My dad loves these stuffed eggs, which are a Southern favorite. I've been cooking since I became a teenager, and this is one of my original recipes.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 8

12 hard-boiled large eggs
1/2 cup mayonnaise
1/4 cup sweet pickle relish, drained
1 tablespoon honey mustard
1 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Fresh parsley sprigs, optional

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.

Nutrition Facts : Calories 154 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 317mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.

STUFFED EGGS



Stuffed Eggs image

I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!

Provided by Raakhee.D

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 45m

Yield 10

Number Of Ingredients 6

10 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon ketchup

Steps:

  • Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
  • Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
  • Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g

HARD-BOILED EGG CASSEROLE



Hard-Boiled Egg Casserole image

Delicious and filling egg casserole which uses an unusual main ingredient: hard-boiled eggs! This is a much requested favorite for game-day brunch during football season.

Provided by Mary Shawhan

Categories     Main Dish Recipes     Casserole Recipes

Time 45m

Yield 8

Number Of Ingredients 10

8 hard-boiled eggs, peeled and halved
¼ cup butter
¼ cup all-purpose flour
2 cups half-and-half
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon dry mustard
1 cup shredded Gruyere cheese
½ cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
  • Arrange eggs, cut-side down, in the prepared baking dish.
  • Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
  • Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
  • Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 6.5 g, Cholesterol 268.9 mg, Fat 23.9 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 13 g, Sodium 395 mg, Sugar 0.8 g

More about "stuffed eggs mornay recipes"

STUFFED EGGS MORNAY - RECIPE - COOKS.COM
Put all Mornay Sauce ingredients in blender, cover and turn to low for 1 minute and hit for 30 seconds. Pour into double boiler and cook for 15 minutes, stirring occasionally. Halve eggs lengthwise. Remove yolks and reserve whites. Mash yolks with cooked and chopped mushrooms, butter and 4 tablespoons Mornay Sauce. Fill egg whites, mounding high. Spread layer of …
From cooks.com


TURKEY CREPES MORNAY RECIPE | CDKITCHEN.COM
directions. Beat flour, salt and eggs to form a thick paste. Slowly stir in milk and beat smooth. Let stand for 1 hour. Make individual crepes in a 7-inch pan. Stack between pieces of waxed paper. Freeze additional crepes for another use. Saute mushrooms, onions and parsley in 4 tablespoons butter until tender. Add turkey and 3/4 teaspoon salt.
From cdkitchen.com


10 BEST STUFFED BREAD DOUGH RECIPES | YUMMLY
2022-03-29 Sausage, Mushroom and Crispy Kale Flatbread KitchenAid. sea salt, mozzarella cheese, grated Parmesan cheese, fresh rosemary and 6 more. Guided.
From yummly.com


STUFFED EGGS RECIPE : SBS FOOD
Add eggs and cook for 8 minutes, or until hard boiled. Crack the shells by rolling firmly on a bench, then run the eggs under cold water while removing …
From sbs.com.au


STUFFED EGGS MORNAY FROM GREAT DISHES OF THE WORLD BY ...
Cut eggs in half lengthwise. Remove yolks and combine in a bowl with the cooked fish and capers and enough olive oil to make a smooth paste. Season mixture to taste with salt and freshly-ground bla...
From app.ckbk.com


STUFFED EGGS - FOOD FROM PORTUGAL
Directions. Bake the eggs in a saucepan with water about 10 minutes. When the eggs are cooked, peel them and allow cool slightly. Cut the eggs in half and remove the yolks with the help of a spoon. Place the egg yolks, nutmeg, mayonnaise, mustard, a pinch of salt, pepper and a few drops of lemon in a food processor and pulse until obtain a ...
From foodfromportugal.com


BASIC STUFFED EGGS RECIPE - BLUE PLATE MAYONNAISE
*Best way to make hard-cooked eggs: Place eggs gently in a deep pot of cold water. Over high heat, bring to a full rolling boil. Remove pot from heat and set a timer for 10 minutes for firm yolks. Prepare a large bowl of ice and water. When the timer goes off, immediately put the eggs into the ice water to cool. (Quick cooling prevents green ring around the yolks.) When eggs are …
From blueplatemayo.com


40 MUST-MAKE STUFFED EGGS - MYRECIPES
2016-09-28 Crab Salad-Stuffed Eggs Recipe. Preparing the egg and crab salad with Greek-style yogurt instead of mayonnaise cuts back on the fat and calories. Serve on a bed of butter lettuce leaves with thinly sliced radishes for a simple and elegant presentation. 34 of 38. View All.
From myrecipes.com


CLASSIC MORNAY CHEESE SAUCE RECIPE - THE SPRUCE EATS
2021-07-13 It's an ideal accompaniment for eggs—a French classic, eggs Mornay, is simply a variation on Eggs Benedict made with Mornay sauce in place of the usual hollandaise. If you have made macaroni and cheese from scratch before, the ingredients and directions for this Mornay sauce may look familiar to you, as a béchamel with cheese added is often the recipe …
From thespruceeats.com


OLD-FASHIONED BREAKFAST EGGS MORNAY - COOK-COQUUS
2015-06-08 Eggs Mornay is a dish one finds in the cookbooks of famous French chef Auguste Escoffier, who adds a light sprinkle of bread crumbs on top and a slight glaze of butter under the broiler. This recipe is simplified a bit but is surely fun to do and of course it’s delicious too. For the Mornay sauce 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 1/2 cups hot …
From cook-coquus.com


BAKED EGGS MORNAY A LA JULIA - BIGOVEN.COM
Put the bain marie on the stove stop and bring the water to a simmer. Divide half of the mornay sauce between the two ramekins. Break two eggs carefully into each ramekin. Top with sauce. Place carefully in the bain marie and move it to the middle shelf of the oven. Bake for 10 minutes, remove and allow to sit for five minutes then serve.
From bigoven.com


CLASSIC STUFFED EGGS - CANADIAN LIVING
2008-12-15 Cut eggs in half lengthwise; scoop yolks into bowl. Set whites on serving platter; cover and set aside. Classic Stuffing: Using fork, mash together egg yolks, mayonnaise, sour cream, mustard, salt and pepper. Using pastry bag fitted with 1-inch (2.5 cm) star tip or using spoon, squeeze egg mixture into whites. Garnish: Sprinkle with paprika.
From canadianliving.com


EGGS FLORENTINE WITH SMOKY MORNAY SAUCE RECIPE - JUSTIN ...
In a small saucepan, melt 1 tablespoon of the butter. Stir in the flour to make a paste. Gradually whisk in the milk until smooth and simmer, whisking, until the sauce thickens.
From foodandwine.com


CRABMEAT STUFFED FLOUNDER WITH MORNAY SAUCE | LOUISIANA ...
Mornay Sauce. 4 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups milk, heated but not boiled ; 1/2 cup grated gruyere cheese; 2 egg yolks, slightly beaten; salt and pepper to taste; 1/4 teaspoon nutmeg Crabmeat Stuffed Gulf Flounder with Mornay Sauce. Click for Video of Cooking Demonstration Method: Flounder Preheat oven to 400ºF. Rinse flounder filets and pat …
From louisiana.kitchenandculture.com


FRENCH-STYLE STUFFED EGGS RECIPE | MYRECIPES
Excellent! I dont think it tastes like deviled eggs at all. I do like deviled eggs but its just so different. Like others, I made more filling that called for (only discarded 2 yolks) and I STILL was scrapping to fill the taste couple halves. Next time I would definitely put all the yolks in. I also had to add a little more mayo and mustard ...
From myrecipes.com


STUFFED EGGS MORNAY RECIPE BY CHEF.PIERRE | IFOOD.TV
Stuffed Eggs Mornay. By: chef.pierre. Cottage Spice Cake. By: LeGourmetTV. Delicious Icebox Swirl Cookies . By: LeGourmetTV. Canadian Beavertails - Delicious Whole Wheat Fried Pastry. By: Kravings.Blog. How To Make Poutine With An Iron With Lauren Alaina. By: RebeccaBrandRecipes. Ketchup Chips And Canadian M And Ms - Put It In My Mouth . By: …
From ifood.tv


STUFFED EGGS FOUR WAYS RECIPE - AUSTRALIAN EGGS
2019-05-29 Inaccurate claims made in relation to a study on egg and cholesterol consumption and mortality risk. In response to a new study published in PLOS Medicine on egg and cholesterol consumption and mortality1, Australian Eggs urges caution in how the study findings should be interpreted by Australian consumers and health care professionals.
From australianeggs.org.au


EGGS MORNAY - RECIPE | COOKS.COM
Lightly brown bacon or ham in butter. Split English muffins and toast and butter. Place bacon or ham on each and top with poached eggs. Salt and pepper to taste. Pour Mornay Sauce over. Melt 3 tablespoons butter and blend in 3 tablespoons flour, 3/4 teaspoon salt, 1/4 teaspoon nutmeg and dash of pepper. Add 1 cup light cream all at once.
From cooks.com


DEVILLED EGGS MORNAY RECIPE - COOKEATSHARE
Fill each egg, then chill. Before serving, prepare sauce. Heat butter in saucepan, add in flour and stir till smooth. Add in lowfat milk slowly, blending to prevent lumps. Cook over medium heat, stirring all the time, till it boils. Add in cheese and stir till blended, add in salt. Pour over Large eggs and bake at 300 degrees for 30 min.
From cookeatshare.com


EGGS MORNAY RECIPE | MUMSNET
Recipes; Eggs mornay; Eggs mornay. Avg. user rating. Not rated yet. Rate this recipe. Prep time: 5 minutes . Cook time: 30 minutes . Serves: 4. By YumYumMummy. Ingredients. 50g butter. 500ml milk. 1 tsp mustard. 75g mature cheese or more if you like it really cheesy . 8 eggs. 50g plain flour. 5 slices bread (1 for breadcrumbs, 4 to serve) Method. Put eggs on to boil for 10 …
From mumsnet.com


STUFFED EGGS RECIPE | EAT SMARTER USA
1. For the eggs, peel and cut them in half lengthwise (in a jagged pattern if desired). Carefully release the yolks and mix together with the crème fraîche until smooth. Season with salt and pepper. Divide the yolk cream into 3 portions and cut the bottoms of …
From eatsmarter.com


10 BEST STUFFED BOILED EGGS RECIPES | YUMMLY
The Best Stuffed Boiled Eggs Recipes on Yummly | Tabbouleh With Hard Boiled Eggs And Feta, Spicy Avocado-poblano Salad With Boiled Eggs, Miso Soup Recipe With Soft-boiled Eggs
From yummly.com


STUFFED CHICKEN MORNAY | FOOD, EGGS BENEDICT, CHICKEN
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


EGGS MORNAY RECIPE | MUMSNET
Recipes; Eggs mornay; Eggs mornay. Avg. user rating. Not rated yet. Rate this recipe. Prep time: 10 minutes . Cook time: 15 minutes . Serves: 2. By messica798. Ingredients. 1 tomato sliced (to garnish) 25g cheese grated . 4 eggs. 300ml cheese sauce. 1 tbsp grated Parmesan. 1 tbsp breadcrumbs. 3 sprigs parsley (optional) 0.5 tsp Dijon or French wholegrain mustard . Method. …
From mumsnet.com


YES CHEF, NO CHEF: RECIPE: CHIMAY STYLE STUFFED EGGS
2008-03-14 Recipe: Chimay Style Stuffed Eggs Tonight was egg night at school. This is one of the dishes we made: eggs stuffed with mushrooms and egg yolks. I was very pleasantly surprised by how good this was. Ingredients (for six small servings): 3 eggs, hard boiled For duxelles: 1 shallot, finely chopped 4 white button mushrooms, finely chopped Juice of 1/2 …
From yeschefnochef.blogspot.com


CHICKEN WITH MORNAY SAUCE AND PARMESAN CHEESE RECIPE
2021-06-25 Heat the oven to 400 F. Butter a 2-quart baking dish. Set aside. Cook the noodles following package directions. Drain well and place in the prepared baking dish. Set aside. Melt the butter in a medium-to-large saucepan. Blend in the flour …
From thespruceeats.com


MORNAY SAUCE - CHEF JEAN PIERRE
Instructions. In a saucepan, heat (AT VERY LOW HEAT) butter when hot add the onion and cook until translucent and very light golden brown. Add the flour mix well and add about 3 cups of the hot milk. With a whisk, cook while mixing continuously 15 minutes minimum. Add as much milk as necessary if the sauce is too thick.
From chefjeanpierre.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #preparation     #breakfast     #dietary     #low-carb     #low-in-something     #4-hours-or-less

Related Search