Baked eggs in a mornay sauce in ramekins.

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Name: Baked Eggs Mornay a la Julia
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 1 ounce All purpose flour; 1 ounce Butter; 1 1/2 cups 2% Milk; 1 ounce Parmesan cheese grated; salt to taste; pepper to taste; cayenne pepper to taste; 4 Eggs

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INGREDIENTS

1 ounce All purpose flour
1 ounce Butter
1 1/2 cups 2% Milk
1 ounce Parmesan cheese ; grated
salt ; to taste
pepper ; to taste
cayenne pepper ; to taste
4 Eggs

INSTRUCTIONS

Overview: make a basic bechamel sauce add cheese and seasonings. Divide half the sauce between two buttered ramekins. Break 2 eggs into each ramekin, top with bechamel. Put ramekins into a bain marie that has been simmering on the top of the stove. Put bain marie into a 180 C oven for 10 minutes. Remove, allow the eggs to 'set' for 5 minutes. Serve with buttered toast.

Preheat oven to 180C

Butter two small ramekins or individual le cresuet pots.

Prepare a bain marie.

Instructions for mornay sauce:

Bring milk and a pinch of salt to a low simmer. Melt butter over low heat in a heavy bottomed pan. Add flour, keep heat low and foam for 2 or 3 minutes. Remove from heat. Add all the hot milk at once. Whisk until smooth. Put pan back on heat and bring to boil. Boil for one minute. Remove from heat, add cheese and spices to taste.

Put the bain marie on the stove stop and bring the water to a simmer. Divide half of the mornay sauce between the two ramekins. Break two eggs carefully into each ramekin. Top with sauce. Place carefully in the bain marie and move it to the middle shelf of the oven.

Bake for 10 minutes, remove and allow to sit for five minutes then serve.

A great brunch dish because you can make the sauce in advance and then make and serve the eggs warm without faffing over the stove.

NOTES

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Baked Eggs Mornay a la Julia

1 ounce All purpose flour
1 ounce Butter
1 1/2 cups 2% Milk
1 ounce Parmesan cheese grated
 salt to taste
 pepper to taste
 cayenne pepper to taste
4 Eggs

Overview: make a basic bechamel sauce add cheese and seasonings.  Divide half the sauce between two buttered ramekins. Break 2 eggs into each ramekin, top with bechamel.  Put ramekins into a bain marie that has been simmering on the top of the stove.  Put bain marie into a 180 C oven for 10 minutes.  Remove, allow the eggs to 'set' for 5 minutes.  Serve with buttered toast.

Preheat oven to 180C
Butter two small ramekins or individual le cresuet pots. 
Prepare a bain marie.

Instructions for mornay sauce:

Bring milk and a pinch of salt to a low simmer.  Melt butter over low heat in a heavy bottomed pan.  Add flour, keep heat low and foam for 2 or 3 minutes.  Remove from heat.  Add all the hot milk at once.  Whisk until smooth.  Put pan back on heat and bring to boil.  Boil for one minute.  Remove from heat, add cheese and spices to taste.

Put the bain marie on the stove stop and bring the water to a simmer.  Divide half of the mornay sauce between the two ramekins.  Break two eggs carefully into each ramekin.  Top with sauce.  Place carefully in the bain marie and move it to the middle shelf of the oven.

Bake for 10 minutes, remove and allow to sit for five minutes then serve.

A great brunch dish because you can make the sauce in advance and then make and serve the eggs warm without faffing over the stove.

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Nutrition

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Serving Size: 1 Serving (304g)
Recipe Makes: 2 Servings

Calories: 443
Calories from Fat: 324 (73%)

Amt Per Serving		% DV

	Total Fat 36g	48 %
	Saturated Fat 19.8g	99 %
	Monounsaturated Fat 10.5g
	Polyunsanturated Fat 2.3g
Cholesterol 445.7mg		137 %
Sodium 2247.9mg		78 %
Potassium 166.8mg		4 %
Total Carbohydrate 12.5g		4 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 11.9g
Protein 18.3g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 443

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