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Eggs with Mornay Sauce
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Preparation Time:
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15 minutes
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Cooking time:
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8 - 9 minutes
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Serves:
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4
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Ingredients
4 eggs
4 pieces country-style bread, thick-sliced and toasted
Mornay Sauce
8 slices bacon (low salt if available), cut into strips
1/2 cup (125 ml) diced sweet green and red peppers
3 tbsp (45 ml) Sealtest butter
3 tbsp (45 ml) flour
1.5 cups (375 ml) milk
1/2 cup (125 ml) Sealtest 18% or Ultra’cream 15% country-style cream
1/2 cup (125 ml) shredded cheese (mozzarella, gruyère or emmental)
1 pinch grated nutmeg
1 pinch salt
1 pinch ground white pepper
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Preparation
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1.
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Preheat oven to 180 ºC (350 ºF).
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2.
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In a saucepan, cook bacon until golden; remove fat.
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3.
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Add diced peppers and butter, stir in flour.
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4.
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Blend well and cook 1 to 2 minutes.
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5.
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Gradually add milk and bring to a boil, stirring constantly with a whisk; lower heat and continue cooking over very low heat for 4 minutes.
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6.
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Stir in cream, shredded cheese, nutmeg salt and pepper. Heat, stirring constantly, until cheese melts.
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7.
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Place toast rounds on a cookie sheet.
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8.
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Cut an egg in half over each toast (yolks will be runny); spoon sauce over top. Bake for about 3 minutes then broil until golden.
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9.
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Serve hot for brunch or breakfast.
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