Anchovy eggs mornay are an interesting new way of serving eggs in cheese sauce.
ingredients
serves 4
6 hard-boiled eggs
1/4 cup thin cream
2 ounce canned anchovy fillets, drained and very finely chopped
black pepper
white sauce (below)
1 1/2 cups Cheddar cheese, grated
1/2 teaspoon prepared mustard
4 slices toast, cut into quarters
method
1. Heat the oven to 200°C (400°F). Halve the eggs lengthwise and carefully remove the yolks, keeping the whites intact.
2. Mash the yolks with the cream, then beat in the anchovies and pepper to taste.
3. Fill the egg whites with the yolk mixture and arrange them in one layer, cut side down, in an oven-proof serving dish.
4. Mix the white sauce with the mustard and 1 1/4 cups of the cheese and heat, stirring, until the cheese has melted and the sauce is piping hot. Pour it over the eggs and cover with cheese.
5. Bake for 15 minutes or until the top is golden brown. Serve decorated with triangles of toast.
Cooking time: 25 minutes
White Sauce
1 1/4 cups milk
bay leaf
2 tablespoons butter
1/4 cup flour
salt and white pepper
pinch of nutmeg or mace
1. To make a roux, melt the butter in a pan. Off" the heat add the flour and stir in. Return to the heat and cook for 2 minutes, stirring continually.
2. For a white sauce, warm the milk in a separate pan. Heat through for easing blending but on no account let it boil.
3. Off the heat add a little warm milk to the roux. Stir vigorously until blended. Add the remaining milk, stirring all the time.
4. Return to the heat, stirring all the time. Bring to the boil. Add seasonings then cover and cook over a low heat for up to 5 minutes.
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