Recipes > Eggs > Eggs Mornay

Eggs Mornay


  • 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


Rub the butter and flour together, add the milk, stir until boiling, add the salt and paprika, and if you have it, a teaspoonful of soy; pour half of this sauce in a shallow granite platter or baking dish. Poach the eggs, drain them carefully, and put them over the top of the sauce, cover with the remaining sauce, dust with Parmesan cheese and run in the oven a moment to brown.


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Many Ways for Cooking Eggs.

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