Ingredients:
- 6 tablespoons butter
- 6 tablespoons flour
- 1 cup chicken broth
- 1 3/4 cups milk
- 3/4 cup shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup sherry
- 1/2 teaspoon Worcestershire sauce
- salt and pepper
- 12 eggs
- buttered bread crumbs
- chopped fresh parsley
Preparation:
In a medium saucepan over low, melt butter; stir in flour. Continue to cook and stir for 1 minute; add chicken broth. Stirring constantly, add milk gradually. Continue cooking and stirring until thickened. Stir in cheeses, sherry, and Worcestershire sauce. Stir until cheese is melted; add salt and pepper to taste. Hard cook eggs in shells; shell while still warm; place in a shallow baking dish. Surround eggs with the sauce and sprinkle with bread crumbs. Bake at 300° until heated through. Sprinkle with chopped fresh parsley before serving. Eggs Mornay serves 6.
More Egg Recipes
Scrambled Eggs with Ham
Deluxe Scrambled Eggs with Tomatoes
Eggs Benedict
Eggs Florentine Recipe
Scalloped Eggs with Bacon
Creole Eggs
Creamy Scrambled Eggs
Creamed Eggs with Ham
Deviled Eggs
Mexican Scrambled Eggs
Eva's Scrambled Eggs
Corned Beef Hash with Eggs
Scrambled Eggs with Ramps
Western Omelet with Ham
Egg Recipes & Breakfast Casseroles
Egg Recipes Index
Hard-Cooked Egg Recipes
Cheese Recipes
Breakfast Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
