Catholic Recipe: Eggs Mornay
Hard-cooked eggs with sardines in a white sauce is delicious over English muffins.
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