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Eggs Mornay

Western.Chefs's picture
Ingredients
  Potatoes 1 1⁄2 Pound (700 Gram)
  Pepper To Taste, freshly milled
  Freshly ground pepper To Taste (Or Milled)
  Creamy milk 2 Tablespoon
  Eggs 4 , hardboiled
  Hard boiled eggs 4
For the sauce
  Butter 1 Ounce (25 Grams)
  Flour 1 Ounce (25 Gram)
  Milk 1⁄2 Pint (3 Deciliter)
  Salt To Taste
  Pepper To Taste
  Grated cheddar cheese 4 Ounce (100 Gram)
Directions

GETTING READY
1. Peel the potatoes.
2. Preheat oven to 400° F.

MAKING
3. In a saucepan of boiling salted water, add the potatoes and cook until they are fork tender.
4. Drain and let them stand in the steam until they are dry but still warm.
5. Generously season with salt and pepper and add in the butter; mash to mix together.
6. Add a little milk and beat well until smooth and creamy.

FINALISING
7. Into a buttered 1 1/2 or 2-pint (1-liter) baking or pie dish, spread the mashed potato mixture at the base and around the sides to make a nest shape.
8. Keep aside and keep warm; meanwhile prepare the sauce.
9. In a small pan, melt butter and stir in the flour.
10. Cook over low heat for 1 minute.
11. Gradually stir in milk and bring it to a boil; cook with constant stirring until a smooth sauce is achieved.
12. Season well and add half of the grated cheese.
13. Allow the sauce to simmer over low heat for 2-3 minutes.
14. Remove the pan from heat and add the sliced hard-boiled eggs.
15. Add the sauce mixture into the centre of the potato nest.
16. Top it with remaining grated cheese.
17. Place the baking dish, in the centre of a hot oven and bake for 15-20 minutes until bubbling hot and browned.

SERVING
18. Serve with sliced tomato and cucumber salad tossed in oil and vinegar dressing.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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