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Ellamarie’s Eggs Mornay

Ellamarie’s Eggs Mornay
Ingredients:
  • 8 oz. Beemster cheese
  • 3 oz. Manchego cheese
  • 1 cup grated medium cheddar cheese, white cheddar preferred
  • 1 cup grated Mozzarella cheese
  • 2 cups whipping cream
  • 3 mangoes
  • 2 kiwis
  • 1 tangerine (optional)
  • 2 tablespoons turmeric (more of less to taste)
  • 1 tablespoon tarragon
  • 1-2 eggs per person
  • 1 English muffin per egg
  • 1 large ham steak to cut a piece for each muffin
  • Spinach can be substituted for the ham if desired


Directions:


  1. Remove and discard the rim on the Beemster and Manchego cheeses.
  1. Cut up the cheeses and put the pieces into a large sauce pan.
  1. Add the grated cheddar, Mozzarella, and whipping cream. Stir thoroughly.
  1. Cook the mixture at a very low temperature to melt the cheese, stirring frequently to prevent sticking.
  1. Peel the fruit. Remove the pits from the mangoes. Using a handheld juicer, squeeze the fruit over the cheese, letting the juice and small fruit pieces fall into the pan. Stir the mixture again.
  1. Add the tarragon and turmeric. Continue stirring until the sauce is smooth and the cheese has melted.
  1. Toast the English muffins.
  1. In a frying pan, brown the ham steak. Cut the ham steak into pieces to fit on top of the English muffins. Spinach may be substituted for the ham if desired.
  1. Fill a pan with water and bring it to a boil. Crack each egg over the water, allowing the egg to gently fall in. Poach for 2 to 3 minutes.
  1. Lift the egg out using a slotted spoon. The egg white should be cooked but the yolk should still be liquid.
  1. Place each poached egg on top of an English muffin with ham (or spinach).
  1. Pour the Mornay sauce over the eggs and you are ready to try an extraordinary meal!


Egg Mornay on English Muffins - Home & Family

Chef Ellamarie Fortenbach cooks up a delicious breakfast meal.


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