Mollet Eggs & Mornay Sauce | GardenCookEatRepeat.com

Mr. Gordon spoils me!

Note – I am going to use the word gentle – and variations on the word gentle – A LOT in this post.

We love eggs and we also love French recipes. This delightful dish is inspired from one of chef Jacques Pepin’s cookbooks. (We love Jacques Pepin.)

(affiliate link) Mr. Gordon LOVES this cookbook!

Soft Boiled Eggs (4 Eggs)

For the eggs, bring the water to a gentle boil – just barely boiling. Poke a hole in the round end of the egg – Mr. Gordon uses a push pin. Gently lower the eggs into the water for 6 minutes. Have handy a separate bowl full of water and ice. After 6 minutes of gently boiling, remove eggs and put in this ice water.

After cooling a bit, roll eggs gently on hard surface and crack shell all over but be VERY gentle so as not to compromise the eggs – remember, they are soft boiled and fragile. Mr. Gordon also said to peel the eggs from the round end. Carefully set them in the shallow baking dish (must be safe for broiler) that you will be using.

Remember, the soft-boiled eggs are covered with the rich Mornay Sauce and baked/broiled.

Mornay Sauce for Two Eggs (Double To Cover Four Eggs)

1 TBS butter
1 TBS flour
Milk or Cream – Mr. Gordon didn’t provide an amount. He said have just enough on hand to slowly add to the sauce.
Salt
Pepper
Nutmeg
Comté Cheese (a wonderful, hard cheese)
Fresh Basil Leaves, julienne cut
English muffin(s)

Melt butter and then whisk in flour; cook in small pot on stove over medium heat for 1-2 minutes while whisking. To taste: add salt, pepper, and freshly grated nutmeg (go easy on the nutmeg).

Whisk in milk (or cream) a little at a time until you have a nice, smooth sauce.

This should be enough to cover 2 eggs. (Double this recipe to cover 4.)

Grate a liberal layer of Comté Cheese over the sauced eggs.

Set oven to high broil and place eggs in dish under the broiler. Keep an eye on them and brown them to your liking. (This will happen fast, so definitely don’t leave the eggs unattended!)