Chef Mike’s Special Sunday Eggs with Mornay Sauce - Richmond VA Bed & Breakfast

Mike’s Special Sunday Eggs with Mornay Sauce



¼ cup butter
¼ cup all purpose flour
1 cup half and half
3 ounces grated parmesan cheese
¼ teaspoon cayenne pepper

4 English Muffins, toasted
8 slices canidian- bacon or ham,
2 medium tomato, cut into 8 slices
8 eggs, soft poached

Mornay Sauce:
In a saucepan melt the butter. Blend in the flour and mix until smooth. Gradually blend in the half and half, mixing until smooth. Add the parmesan cheese and cayenne, and heat through.
Place a toasted English Muffin half on each plate with a slice of tomato on each one, a piece of bacon on each tomato slice, and a soft-poached egg on top. Pour Mornay sauce over all.
Serve with any breakfast potato or fresh fruit.
Makes 4 servings.

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