Eggs a la Mornay

Ingredients

• four eggs
• a small cup of cream sauce
• one ounce of grated Parmesan cheese
• one ounce of butter

Method

1. 1

   Boil four eggs for five minutes; plunge them in cold water and remove the shells.

2. 2

   Cut one end flat and stand them upright in a baking dish.

3. 3

   Heat a small cup of cream sauce and stir into it one ounce of grated Parmesan cheese and one ounce of butter.

4. 4

   Season well.

5. 5

   When partly cold cover the eggs with it; sprinkle with more cheese and fresh bread crumbs, also some butter, and bake for a few minutes to a light brown colour.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 26. The excerpt below is the record exactly as published.

EGGS A LA MORNAY *s& Boil four eggs for five minutes; plunge them in cold water and remove the shells. Cut one end flat and stand them upright in a baking dish. Heat a small cup of cream sauce and stir into it one ounce of grated Parmesan cheese and one ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.