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Poached Eggs Mornay
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
383Calories
23 gProtein
16 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein23 g
Carbohydrates16 g
Fiber0.4 g
Sugars1.1 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol161 mg
Sodium1181 mg
Potassium168 mg
Calcium571 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus452 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A225 mcg
Vitamin E0.8 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate31 mcg
Choline86 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 147. The excerpt below is the record exactly as published.
Poached Eggs Mornay. Coat the eggs with Mornay sauce, and besprinkle with grated Parmesan cheese mixed with fine raspings. With a slice, carefully transfer the eggs to pieces of toast fried in butter. Arrange in a circle on a dish, sprinkle each egg with a few drops of melted butter
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