Eggs With Mornay Sauce Recipe
This Eggs With Mornay Sauce recipe has got everything to make you go weak on your knees. This Eggs With Mornay Sauce is so tasty that I cannot resist serving it as a Breakfast often. The main ingredient in Eggs With Mornay Sauce is Cheese. Now won't you thank me for sharing this Eggs With Mornay Sauce recipe.
Ingredients
2 tsp low-calorie margarine
2 tsp all-purpose flour
1/2 tsp salt
Pepper to taste
1 small bay leaf
1 1/2 tsp fresh parsley, minced
2 tsp onion, minced
1 cup skim milk
2 tsp Gruyere cheese
6 eggs
Directions
Melt margarine in a saucepan.
Add flour, salt, pepper, bay leaf, parsley, and onion; stir to blend.
Slowly add the milk.
Cook and stir until thickened; remove the bay leaf.
Stir in the cheese; remove pan from heat.
Arrange 6 custard cups on a baking pan.
Pour 1 T. (15 mL) of the sauce into each cup; break an egg over the sauce.
Cover egg with an additional 2 T. (30 mL) of the sauce.
Bake at 350°F (175°C) for 15 to 20 minutes or until eggs are firm but not hard.
Add flour, salt, pepper, bay leaf, parsley, and onion; stir to blend.
Slowly add the milk.
Cook and stir until thickened; remove the bay leaf.
Stir in the cheese; remove pan from heat.
Arrange 6 custard cups on a baking pan.
Pour 1 T. (15 mL) of the sauce into each cup; break an egg over the sauce.
Cover egg with an additional 2 T. (30 mL) of the sauce.
Bake at 350°F (175°C) for 15 to 20 minutes or until eggs are firm but not hard.
