Egg Mornay

Preparation info

  • 4–5

    • Difficulty


    • Ready in

      5 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4–5 hard-boiled eggs
  • 1 oz. butter nutmeg
  • salt and pepper


Cut the eggs into thick slices, place them on a well-buttered fireproof dish, sprinkle them lightly with nutmeg and more liberally with salt and pepper. Add 1 oz. cheese to the sauce and pour it over the eggs. Sprinkle thickly with cheese, and add a few tiny pieces of butter. Brown the surface in a hot oven or under the grill and serve.