Eggs Mornay

Name: Eggs Mornay
Yield: Four servings.
Ingredients: Paprika or parsley sprigs for garnish; 8 slices buttered toast; 3 cups Mornay sauce (see preceding recipe); 4 thin slices ham, cooked in a skillet in a little butter until heated through; 4 poached eggs

Preparation info

Four
servings.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

Ingredients

8 slices buttered toast
4 thin slices ham, cooked in a skillet in a little butter until heated through

Side dish
Breakfast
Gluten-free

Method

Cut 4 slices of the toast diagonally to make triangles. Place a whole slice of toast in the center of four hot plates. Arrange the toast triangles on either side of each square of toast. Top each square of toast with a slice of ham and then a poached egg.
Spoon the hot sauce over the eggs. Serve garnished with a sprinkle of paprika or a sprig of parsl