Eggs Mornay Recipes

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.

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.

Steps:

• For the Mornay sauce: Add the butter to a medium pot set over medium heat. Add the flour and cook, whisking, until blonde in color, 2 to 3 minutes. Slowly whisk in 1 cup of the milk until combined. Add the Gruyere, mustard and nutmeg and simmer, whisking occasionally, until thick, about 10 minutes. Season with salt and white pepper. Keep warm over low heat, whisking occasionally and adding up to 1/2 cup additional milk to thin if needed, until ready to plate.
• For the corned beef hash: Heat a medium pan over medium heat. Add the oil and shallots and saute until translucent and slightly golden, about 10 minutes. Add the corned beef and saute until crispy and browned, 5 to 7 minutes more.
• For serving: Butter the English muffin halves and drizzle with a bit of honey. Sprinkle the tomato slices with salt, then place a couple slices on top of each muffin half, followed by some hash. Top with a sunny-side up egg and ladle Mornay sauce on top. Garnish with minced chives.

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.