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Eggs Mornay
6
servings- Difficulty
Easy
Published 1966
Ingredients
5 tablespoons 6 tablespoons 2 cups</
Method
Melt the butter in a saucepan. Stir in the flour. Add the milk and cream, stirring vigorously with a wire whisk. When the sauce is thickened and smooth, cook, stirring, for five minutes.
Season the sauce with salt and pepper and stir in cheeses. When ready to serve, reheat, but do not boil.
Place one round of toast on each of six
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