Stuffed Eggs Mornay

Name: Stuffed Eggs Mornay
Ingredients: 1 cup thick cream sauce (see recipe); 4 large eggs; salt and pepper; salt and pepper; approximately ½ cup milk, heated; small can mushroom stems and pieces, drained and minced; 4 Tbsp. grated Gruyère or Swiss cheese for sauce; 4 Tbsp. grated Gruyère or Swiss cheese for sauce; 2 Tbsp. grated Gruyère or Swiss cheese for topping; 2 Tbsp. grated Gruyère or Swiss cheese for topping

Preparation info

Serves
2-3

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

A delicious little supper dish that can be quickly rustled up from things usually found on the pantry shelf and a few eggs. Crisp green salad in a vinaigrette dressing offsets the soft voluptuousness of Stuffed Eggs Mornay. You can also make this with poached eggs replacing the stuffed eggs, but everybody knows about that.

Ingredients

4 large eggs
1 cup thick cream sauce (see recipe)
small can mushroom stem

Supper
Breakfast
Vegetarian

Method

Preheat oven to 450°.

Start the eggs in cool water with a splash of vinegar in it. After it comes to the boil, lower heat and simmer the eggs gently about 10 minutes. Plunge them at once into cold running water. While the eggs are cooling, make the cream sauce. Shell the eggs,