Stuffed Eggs Mornay Recipes

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STUFFED EGGS MORNAY



Stuffed Eggs Mornay image

Make and share this Stuffed Eggs Mornay recipe from Food.com.

Provided by Michele7

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

8 tablespoons butter, softened
1 teaspoon salt
1/2 cup flour
1 pinch cayenne pepper
1/4 teaspoon white pepper
3 cups hot milk
2 ounces swiss cheese, shredded
6 tablespoons grated parmesan cheese
12 hard-boiled eggs
1/2 lb mushroom, minced
2 tablespoons chopped parsley
1/2 teaspoon leaf tarragon, crumbled
1 cup fresh breadcrumb (approx 2 slices)
2 tablespoons butter, melted

Steps:

  • Put 4 T of the butter in container of electric blender with salt, peppers, flour, and 2 cups of the hot milk.
  • Cover, whirl for 30 seconds.
  • Pour into large saucepan.
  • Add remaining hot milk and cook over medium heat, stirring constantly until sauce is thickened and bubbles-about 2 minutes.
  • Add Swiss cheese and 4 T of the parmesan.
  • Cook, stirring constantly, until cheese is melted; remove from heat and cover.
  • Cut eggs in half lengthwise.
  • Empty yolks into a bowl and reserve the whites.
  • Heat four more T of butter in a small skillet.
  • Saute mushrooms for about 5 minutes or until mixture is almost dry, stirring occasionally.
  • Stir in parsley and tarrogon.
  • Mash egg yolks with 1/2 C of the sauce; add the mushrooms.
  • Fill whites with mushroom mixture.
  • Spread a thin layer of sauce in a shallow baking dish and arrange the stuffed eggs in the sauce, stuffing-side up.
  • Spoon remaining sauce over.
  • Toss bread crumbs and remaining 2 T parmesan cheese with melted butter.
  • Sprinkle over eggs.
  • Cool, cover and refrigerate until needed.
  • Bake in a moderate oven at 350 for 30 minutes.

Nutrition Facts : Calories 578.8, Fat 39.5, SaturatedFat 21, Cholesterol 505.1, Sodium 937, Carbohydrate 29.9, Fiber 1.6, Sugar 3.1, Protein 26

EGGS MORNAY



EGGS MORNAY image

this was made at a church gathering. Great for brunch, company, eat for dinner.

Provided by julie blaschka-frank

Categories     Other Breakfast

Time 50m

Number Of Ingredients 10

8 large hard-cooked eggs, peeled and halved
4 Tbsp butter or margerine
1/4 c all purpose flour
1 1/2 c milk, whole or 2%
1/2 c heavy cream
salt to taste
pinch cayenne pepper
pinch nutmeg
3/4 c provolone cheese, shredded
1/3 c parmesan cheese, shredded

Steps:

  • 1. HEAT oven 450. GREASE 9 inch square baking dish. ARRANGE eggs, cut side down.
  • 2. MEDUIM SAUCE PAN melt butter over low heat. BLEND in flour; cook and stir 1 minute. GRADUALLY whisk in milk. Cook and stir until mixture comes to a boil and thickens.
  • 3. STIR in cream, salt, pepper, and nutmeg. ADD provolone cheese, stir until melted.
  • 4. POUR cheese sauce mixture over eggs. SPRINKLE with parmesan cheese.
  • 5. BAKE 20-25 minutes or until golden.

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