Fried Egg Sandwich With Mornay Sauce

Preparation:  15 min. Cooking: 20 min. Total: 35 min.
Recipe photo
  • 4 Tbsp unsalted butter , divided
  • 1 small onions , minced
  • salt and pepper , to taste
  • 2 Tbsp all purpose flour
  • 1 Cup whole milk
  • 1/2 tsp nutmeg , freshly grated
  • 1/8 pinch cayenne
  • 1 Cup Gouda cheese , grated
  • 1 medium sweet onions , thinly sliced
  • 1/2 Lb sliced mushrooms
  • 1/4 Lb baby spinach leaves
  • 12 eggs
  • 12 slice whole wheat bread , toasted
Mornay Sauce:

Melt 2 Tbsp of the butter in medium saucepan. Add diced onion, salt and pepper. Sweat the onions on medium-low heat for about 5 minutes or until they are translucent. Add flour and stir to form a paste. Bring to a boil; boil 1 minute. Slowly whisk in milk. Stir in nutmeg and cayenne; bring to a boil. Reduce heat to low; stir in cheese until melted. Remove from heat; set sauce aside to cool.





Vegetables:

Melt 2 Tbsp butter in large saut'e pan. Add sliced sweet onion; cook over medium-high heat about 5 minutes or until browned. Stir in salt and pepper to taste and mushrooms; cook about 2 minutes or until tender. Add spinach and cook until wilted.






Final Preparation:

For each sandwich, fry 2 eggs to desired doneness. Spread a generous tablespoon of the sauce on each of 2 slices of toast. Top each with 2 Tbsp to 3 Tbsp of the vegetables. Place the cooked eggs over vegetables on one slice and flip the other slice on top of eggs. Serve immediately.
Calories
700 Cal
Fat
39 g
Carbs
51 g
Protein
37 g
Fiber
8.1 g
Sugar
14 g
Cholesterol
500 mg
Sodium
1000 mg


Nutrients

Fiber     8.1 g
Fat     39 g
Sugar     14 g
Carbs     51 g
Protein     37 g
Calories     700 Cal

Fats

Fat, Poly     5.2 g
Fat, Mono     12 g
Fat, Sat     18 g
Fat, Trans     0.7 g
Fat, Percent     50 %

Vitamins

Vitamin, K     99 mcg     83 %
Vitamin, A     3000 IU     100 %
Vitamin, B12     1.7 mcg     73 %
Niacin     5.6 mg     35 %
Riboflavin     1 mg     74 %
Vitamin, C     10 mg     11 %
Vitamin, D     66 IU     11 %
Vitamin, B6     0.6 mg     35 %
Vitamin, E     2.4 mg     16 %
Panto, Acid     2.7 mg     54 %
Choline     280 mg     51 %
Thiamin     0.4 mg     34 %

Minerals

Calcium     450 mcg     45 %
Phosphorus     620 mg     89 %
Magnesium     110 mg     27 %
Copper     0.5 mcg     58 %
Fluoride     6.1 mcg     150 %
Zinc     4.6 mg     42 %
Cholesterol     500 mg     1.5 %
Sodium     1000 mg     68 %
Selenium     67 mcg     120 %
Manganese     2 mg     28 %
Potassium     770 mg     16 %
Iron     5.1 mg     63 %