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Prep Time15 mins
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Cook Time15 mins
Delicious cheesy Mornay sauce!
Ingredients
Directions
Gather and prep the ingredients for the recipe, including 4 fresh eggs.
In a large skillet add olive oil and heat on medium heat then add spinach. Sauté spinach till it wilts down then remove from heat and set aside and keep warm.
In a medium saucepan fill half way with water and add a tablespoon of vinegar. Vinegar will help the eggs hold their shape. Poach your eggs and drain on a paper towel, using a slotted spoon to gently remove them from the water.
Make Mornay sauce. Sauce comes together quickly. Melt 3 tablespoons of butter. Add 3 tablespoons of all purpose flour and 1/2 a teaspoon of chicken bullion powder.
Then add 1/2 teaspoon salt, 1/4 teaspoon of nutmeg and a dash of pepper and stir. Add 1 cup of half and half stirring quickly and continuously till mixture thickens and bubbles. Stir in 1/4 cup white wine and 1/3 cup shredded Swiss cheese stirring till it melts.
Makes 11/2 cups of sauce.
Assemble 4 bowls with spinach, a poached egg and top with Mornay sauce. Sprinkle with paprika, bread crumbs, chives and grated Parmesan cheese.
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