Sur le Plat
Spread a spoonful of Sauce Mornay on the bottom of each dish; break in the eggs, coat with a little of the same sauce and sprinkle with a mixture of grated cheese and fine breadcrumbs and a little melted butter. Place in a hot oven to cook and gratinate at the same time.
Poached or Soft-boiled
Place the eggs on rounds of bread fried in butter, coat with Sauce Mornay, sprinkle with a mixture of grated Gruyère cheese, grated Parmesan and a little fine breadcrumbs; sprinkle with melted butter and gratinate quickly.