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Split English Muffins with Mornay Sauce – vegetarian recipe
Stav Kogan

Split English Muffins with Mornay Sauce

An elegant, satisfying, and surprisingly budget-friendly brunch dish featuring toasted English muffins, poached eggs, and a velvety, Parmesan-infused Mornay sauce. A restaurant-quality comfort food you can easily whip up in your own kitchen.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 237
Ingredients Method Nutrition

Ingredients
  

  • 4 English muffins
  • 4 poached eggs
  • 1 1/2 tablespoons (30 ml / 1 fl oz) butter
  • 1 1/2 tablespoons (30 ml / 1 fl oz) all-purpose flour
  • 3/4 cup (960 ml) milk
  • 1/4 cup (960 ml) shredded Parmesan cheese
  • 1 teaspoon (5 ml / 0.2 fl oz) prepared mustard
  • 1/4 teaspoon (20 ml / 0.7 fl oz) ground nutmeg
  • Salt and pepper, to taste
  • 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.

Method
 

  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.
  3. Whisk in the flour to form a paste (a roux) and cook for 3 minutes, stirring continually to cook out the raw flour taste.
  4. Gradually whisk in the milk until the mixture is smooth and begins to thicken.
  5. Remove from the heat and whisk in the shredded Parmesan cheese until it has completely melted.
  6. Stir in the prepared mustard, ground nutmeg, and a pinch of salt and pepper.
  7. 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.
  8. Repeat with the remaining muffins and serve immediately.
  9. Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the Mornay for a subtle, warming kick of heat.

Nutrition

Calories: 237kcalCarbohydrates: 31gProtein: 8gFat: 8g

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