Eggs Mornay

Preparation info

  • Four

    • Difficulty


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 8 slices buttered toast
  • 4 thin slices ham, cooked in a skillet in a little butter until heated through
  • 4 poached eggs
  • 3 cups Mornay sauce (see preceding recipe)
  • Paprika or parsley sprigs for garnish


    1. 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.

    2. Spoon the hot sauce over the eggs. Serve garnished with a sprinkle of paprika or a sprig of parsley.