Eggs Mornay
Eggs Mornay is a classic dish featuring baked eggs in individual dishes, covered in a rich and cheesy Mornay sauce. This modernized recipe provides a step-by-step guide to creating this elegant and flavorful dish.
Ingredients
- 8 Large Eggs (2 eggs per serving)
- 2 tablespoons Unsalted Butter (For buttering the egg shirrers)
- 2 cups Whole Milk (For the white sauce)
- 2 tablespoons All-Purpose Flour (For the white sauce)
- 2 tablespoons Unsalted Butter (For the white sauce)
- 0.25 teaspoon Salt (For the white sauce and seasoning)
- 0.125 teaspoon Ground White Pepper (For the white sauce and seasoning)
- 1 cup Sharp Cheddar Cheese (Grated, divided use)
- 2 Egg Yolks (For the Mornay sauce)
- 0.25 teaspoon Paprika (For seasoning)
Instructions
- 1Preheat oven to 375°F (190°C). Butter four individual egg shirrers or ramekins with butter.
- 2Carefully break two eggs into each buttered egg shirrer.
- 3In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in 2 cups of milk until smooth. Bring to a simmer, stirring constantly, and cook until the sauce has thickened, about 5-7 minutes. Remove from heat and season with 1/4 teaspoon of salt and 1/8 teaspoon of white pepper.
- 4Stir in 3/4 cup of the grated cheddar cheese into the white sauce until melted and smooth. Whisk in the 2 egg yolks until well combined. Season with paprika, salt and white pepper to taste.
- 5Pour the Mornay sauce over the eggs in each shirrer. Sprinkle the remaining 1/4 cup of grated cheddar cheese over the top. Bake in the preheated oven for 15-20 minutes, or until the eggs are set and the cheese is melted and lightly browned.
- 6Remove from oven and serve immediately.