Liturgical Year : Recipes : Eggs Mornay

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Catholic Recipe: Eggs Mornay

INGREDIENTS

9 hard-cooked eggs
1 can sardines
3 Tablespoons heavy cream
1-1/2 teaspoons Worcestershire sauce
2 Tablespoons prepared mustard
1/2 pound sharp Cheddar cheese, grated
3 cups Medium White Sauce (see recipe)
toasted English muffins

Details

Serves: 6
Prep Time: 40 minutes
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin:

Food Categories

Feasts

None

Hard-cooked eggs with sardines in a white sauce is delicious over English muffins.

DIRECTIONS

Halve eggs lengthwise; remove yolks; mash with sardines and cream. Refill egg whites. Add Worcestershire sauce; mustard, and cheese to white sauce. Cook over hot water, stirring until cheese melts. Pour sauce over eggs. Serve on toasted English muffins. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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