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Eggs Mornay

ingredients

serves 4
500 g potatoes
2 oz (50 g) Cheddar cheese
50 ml milk
4 tsp butter
salt and pepper
6 oeufs mollets
1/2 tsp French mustard
250 ml Bechamel sauce

method

1. Peel the potatoes and cook them in boiling salted water for 15-20 minutes, until tender.

2. Grate the cheese.

3. Mash the potatoes, adding the milk, butter, and seasoning.

4. Beat well with a wooden spoon until smooth.

5. Using a forcing bag with a large nozzle, pipe or fork the creamed potatoes round the edge of a pie plate.

6. Arrange the whole eggs on the plate.

7. Add most of the cheese and the mustard to the Bechamel sauce and re-heat gently.

8. Do not boil the sauce as the cheese may go stringy.

9. Re-season if required. Coat the eggs with the sauce, sprinkle with the remaining cheese, and brown under the grill.

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