Eggs Mornay Recipe

Eggs Mornay is a delightful and creamy dish that combines poached eggs with a rich and savory cheese sauce. This classic recipe originated in France, where Mornay sauce, a derivative of the popular Béchamel sauce, is commonly used to elevate various dishes. The Mornay sauce, made with butter, flour, milk, and Parmesan cheese, adds a luxurious touch to the simple poached eggs.

Fun fact: Mornay sauce is named after Philippe, Duke of Morny, who was a French politician and a lover of fine cuisine. This sauce was created in his honor by the famous French chef, Auguste Escoffier.

Now, let's dive into the recipe and create a delicious Eggs Mornay:

Ingredients:
- 6 eggs
- 2 tablespoonfuls of butter
- 2 tablespoonfuls of flour
- 1/2 pint of milk
- 1/2 teaspoonful of salt
- 1/2 teaspoonful of paprika
- 4 tablespoonfuls of grated Parmesan cheese

Instructions:

1. Start by preheating your oven to 400°F (200°C). This will ensure the final dish is perfectly golden brown.

2. In a saucepan, melt the butter over medium heat. Then, add the flour to create a smooth roux. Stir continuously for a minute or two, allowing the flour to cook and blend with the butter.

3. Gradually pour in the milk while whisking the mixture continuously. This will prevent lumps from forming. Continue stirring until the mixture thickens and comes to a gentle boil.

4. Season the sauce with salt, paprika, and optionally, a teaspoonful of soy sauce. The soy sauce adds depth of flavor to the Mornay sauce, but it is not a traditional ingredient.

5. Once the sauce has thickened to a creamy consistency, remove it from the heat.

6. Take a shallow granite platter or a baking dish and pour half of the Mornay sauce into it, ensuring it spreads evenly.

7. Now, it's time to poach the eggs. Fill a large saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, ensuring the yolks remain intact. Carefully slide each egg into the simmering water and poach them for about 3-4 minutes until the whites are set and the yolks are still slightly runny.

8. Carefully remove the poached eggs from the water using a slotted spoon and place them on top of the sauce in the baking dish. Arrange them so they are evenly distributed.

9. Pour the remaining Mornay sauce over the poached eggs, ensuring they are fully covered. Sprinkle the grated Parmesan cheese on top, evenly coating the dish.

10. Place the baking dish in the preheated oven and cook for approximately 5 minutes or until the cheese turns golden brown and bubbly.

11. Once done, remove the Eggs Mornay from the oven and let it cool for a few minutes before serving.

Eggs Mornay can be served as a delicious and hearty breakfast or brunch dish. The combination of the perfectly poached eggs and the creamy, cheesy Mornay sauce is truly delightful.

Similar dishes to Eggs Mornay include Eggs Benedict, where poached eggs are served on top of toasted English muffins with ham and hollandaise sauce, or Shakshuka, which is a North African dish featuring poached eggs cooked in a rich tomato and vegetable sauce.

So, whether you're looking to impress your guests or simply treat yourself to a gourmet breakfast, Eggs Mornay is a fantastic choice that combines simplicity with elegance. Enjoy!

Note: The above recipe serves as a basic guideline. Feel free to adapt and modify it according to your taste preferences and dietary needs.