Eggs Mornay

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 5 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 cups</

Method

  1. 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.

  2. Season the sauce with salt and pepper and stir in cheeses. When ready to serve, reheat, but do not boil.

  3. Place one round of toast on each of six