The Ardent Epicure

An Ode to the Pleasures of Food

7:52 PM

What's for brunch? Oeufs pochés à la sauce Mornay

Posted by Magic of Spice

Oeufs pochés à la sauce Mornay
or Poached Eggs with Cheese Sauce

This dish is easy to prepare and perfect for a lazy morning breakfast
of Sunday Brunch. If you have never enjoyed a Sauce Mornay, it is a 
simple sauce to prepare and is basically a Cheese Gravy :) Typically
the sauce is half Gruyère and half Parmesan cheese, but I used a pepper
crusted Toscano and Comté. 

I ended up using a new egg poaching pan for the first time, and had a 
bit of a hard time the first try. The second attempt came out well though
and with a bit of practice I can see the convenience benefit from the more
traditional method.  So I guess I'll be keeping it. 

What you will need:

For the Mornay
2 tablespoons butter
2 tablespoons flour
1 egg yolk
2 tablespoons heavey cream
1 cup half and half
1/2 cup Toscano, finely grated
1/2 Comté, finely grated
A few spashes of milk to thin sauce if desired
pinch of nutmeg
Fleur de sel and fresh ground pepper to taste
(Will make about 1 to 1 1/2 cups depending on thickness)

For the poached eggs
8 very fresh organic eggs
Egg poaching pan  with lid
or egg poaching cups and pan with lid

Let's get cooking:
For the Mornay
In a saucepan, melt butter over medium heat. Add the flour slowly
continually whisking until you have a blond roux, about 2 minutes.
Reduce heat to medium/low and slowly begin to add your half and half ,continue
to whisk until mixture just reaches a bowl and begins to thicken. Remove from heat
and add egg yolk and heavy cream, whisking briskly to avoid clumping. Once
everything is incorporated and smooth, add cheese and return to a very low heat
until smooth.Season to taste.

For the poached eggs
Fill your pan with enough water so that the bottoms of your cup are partially
 immersed. Bring water to a full boil then place the lightly greased cups
or cup tray in pan, filling each cup with one egg. Cover and reduce heat to
medium/low cooking for 2-3 minutes depending on desired texture.

Place each egg of a toasted slice of bread and cover with your
Sauce Mornay
(Note: you can reheat your sauce on low just
before serving and add a splash of milk in necessary)

Alisha~Magic of Spice

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