Baked Eggs Mornay

Preparation:  10 min. Cooking: 20 min. Total: 30 min.
Recipe photo
  • 1/2 Cup unsalted butter
  • 4 Tbsp all purpose flour
  • 2 Cup milk , hot
  • 4 Tbsp grated Parmesan cheese
  • 4 Tbsp Swiss cheese , grated
  • 2 egg yolks
  • 8 eggs
  • 4 parsley sprigs
Preheat oven to 375 ℉. Melt 4 whole Tbsp unsalted butter butter in a saucepan. Stir in flour. Cook, stirring constantly, over medium heat about 1 minute, or until bubbly. Gradually whisk in hot milk. Continue to whisk slowly until sauce is smooth and thickened. Add salt and pepper to taste. Boil about 2 minutes, then reduce heat to low. Stir in cheeses and cook another 2 minutes, or until cheese has melted and sauce is smooth. Transfer 1/4 whole cup of sauce to a small bowl and beat with egg yolks. Return egg yolk mixture to sauce. Whisk in remaining butter. Cook 1 minute longer, stirring constantly. Remove from heat.

Pour sauce into a buttered baking dish large enough to hold eggs and sauce. Break eggs one at a time onto a saucer and transfer gently over the Mornay sauce. Lightly butter a piece of wax paper. Place over baking dish and bake 6-7 minutes, or longer if harder eggs are desired. Garnish with parsley and serve.
Calories
590 Cal
Fat
48 g
Carbs
15 g
Protein
24 g
Fiber
0.2 g
Sugar
8.8 g
Cholesterol
620 mg
Sodium
510 mg


Nutrients

Fiber     0.2 g
Fat     48 g
Sugar     8.8 g
Carbs     15 g
Protein     24 g
Calories     590 Cal

Fats

Fat, Poly     4.3 g
Fat, Mono     15 g
Fat, Sat     24 g
Fat, Trans     0.7 g
Fat, Percent     73 %

Vitamins

Vitamin, K     7.5 mcg     6.2 %
Vitamin, A     1700 IU     56 %
Vitamin, B12     2.1 mcg     86 %
Niacin     0.7 mg     4.5 %
Riboflavin     0.9 mg     69 %
Vitamin, C     0.2 mg     0.3 %
Vitamin, D     100 IU     17 %
Vitamin, B6     0.2 mg     14 %
Vitamin, E     2.3 mg     16 %
Panto, Acid     2 mg     41 %
Choline     310 mg     57 %
Thiamin     0.2 mg     17 %

Minerals

Calcium     370 mcg     37 %
Phosphorus     450 mg     65 %
Magnesium     35 mg     8.2 %
Copper     0.1 mcg     7.9 %
Fluoride     6.7 mcg     170 %
Zinc     2.5 mg     23 %
Cholesterol     620 mg     0.8 %
Sodium     510 mg     34 %
Selenium     42 mcg     76 %
Manganese     0.1 mg     1.4 %
Potassium     380 mg     8.1 %
Iron     2.2 mg     27 %