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.
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