Looking to transform your breakfast from simple to sophisticated without the fuss? Meet your new favorite brunch dish: Split English Muffins with a luscious, homemade Mornay sauce. This recipe is like a cozy, cheesy hug on a plate. We take a perfectly toasted English muffin, top it with a beautifully poached egg, and then smother it in a velvety, Parmesan-infused cheese sauce. It’s an elegant, satisfying, and surprisingly budget-friendly meal that feels incredibly indulgent. Forget complicated brunch plans; this is restaurant-quality comfort food you can easily whip up in your own kitchen!
Ingredients
• 4 English muffins
• 4 poached eggs
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 3/4 cup milk
• 1/4 cup shredded Parmesan cheese
• 1 teaspoon prepared mustard
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
Instructions
1. Split the English muffins in half and toast them to your desired crispness.
2. To make the Mornay sauce, melt the butter in a small saucepan over low heat. Whisk in the flour to form a paste (a roux) and cook for 3 minutes, stirring continually to cook out the raw flour taste.
3. Gradually whisk in the milk until the mixture is smooth and begins to thicken.
4. Remove from the heat and whisk in the shredded Parmesan cheese until it has completely melted. Stir in the prepared mustard, ground nutmeg, and a pinch of salt and pepper.
5. To assemble, place one poached egg on one half of a toasted English muffin. Spoon a quarter of the warm Mornay sauce over the other half, then close the muffin to create a sandwich. Repeat with the remaining muffins and serve immediately.
Nutritional Information
• Serves: 4
• Cost: Approximately $1.48
• Per serving (1 English muffin)
• Calories: 237
• Fat: 8g
• Carbohydrates: 31g
• Protein: 8g
• Fiber: 2g
• Sugar: 2g
• Sodium: 312mg
Pro Tips
• for Perfect Eggs Mornay
• Use freshly grated Parmesan cheese for the smoothest, meltiest sauce. Pre-shredded cheeses often contain anti-caking agents that can result in a grainy texture.
• For a richer sauce, swap the milk for half-and-half or light cream. You can also use a different cheese, like Gruyère or sharp white cheddar, for a flavor variation.
• The Mornay sauce can be made a day in advance. Store it in an airtight container in the fridge and reheat gently over low heat, whisking constantly. Add a splash of milk to loosen it if it has thickened too much.
• Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the Mornay for a subtle, warming kick of heat.
FAQ
Q: Can I make this English muffin breakfast vegan
A: Yes, with a few key substitutions. Use plant-based butter, a creamy dairy-free milk like oat or soy, and a vegan Parmesan-style cheese for the sauce. You will also need to replace the poached egg with a vegan alternative, such as a tofu scramble or a commercial plant-based egg.
Q: How can I add more protein to this vegetarian breakfast
A: To easily boost the protein, consider adding a layer of wilted spinach or a slice of smoked tofu under the poached egg. Serving it with a side of vegetarian breakfast sausage or baked beans would also significantly increase the protein content.
Q: Is this recipe suitable for a gluten-free diet
A: This recipe can be made gluten-free by using your favorite brand of gluten-free English muffins. For the Mornay sauce, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend to create the roux.
Q: Can I prepare the Mornay sauce ahead of time
A: Absolutely. The Mornay sauce can be made a day in advance and stored in an airtight container in the refrigerator. To serve, reheat it gently in a saucepan over low heat, whisking constantly. If it has thickened too much, whisk in a small splash of milk until it reaches the desired consistency.
