Oeufs pochés à la sauce Mornay


by: Magic of Spice

Poached Eggs with Cheese Sauce


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serves: 4

For the Mornay

2 tablespoons butter

2 tablespoons flour

1 egg yolk

2 tablespoons heavy cream

1 cup half and half

1/2 cup Toscano, finely grated

1/2 Comté, finely grated

few splashes of milk to thin sauce if desired

pinch of nutmeg

Fleur de sel

fresh ground pepper to taste

For the poached eggs

Egg poaching pan with lid

8 very fresh organic eggs


Nutrition Facts
Oeufs pochés à la sauce Mornay

Servings Per Recipe: 4

Amount per Serving

Calories: 269

  • Total Fat: 18.6 g
  •     Saturated Fat: 8.7 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 415.4 mg
  • Sodium: 246.7 mg
  • Total Carbs: 10.2 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 4.1 g
  • Protein: 14.6 g

how is this calculated?

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1.  For the Mornay: In a saucepan, melt butter over medium heat. Add the flour slowly continually whisking until you have a blond roux, about 2 minutes. Reduce heat to medium/low and slowly begin to add your half and half continue to whisk until mixture just reaches a bowl and begins to thicken. Remove from heat and add egg yolk and heavy cream, whisking briskly to avoid clumping. Once everything is incorporated and smooth, add cheese and return to a very low heat until smooth. Season to taste.

2.  For the poached eggs: Fill your pan with enough water so that the bottoms of your cup are partially immersed. Bring water to a full boil then place the lightly greased cups or cup tray in pan, filling each cup with one egg. Cover and reduce heat to medium/low cooking for 2-3 minutes depending on desired texture. Place each egg of a toasted slice of bread and cover with your Sauce Mornay.

Cooks' note:
(Note: you can reheat your sauce on low just before serving and add a splash of milk in necessary)

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