Eggs Mornay Or Florentine* Recipe
Two poached eggs, smoked ham, and Mornay sauce on a toasted English muffin. Make it Florentine style with tomato, spinach, and onion instead of ham (v).
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Ingredients
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Eggs and Toppings
Method
Eggs Poaching and Assembly
- 1
Toast Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Poach the Eggs
In a large saucepan, bring the water and white vinegar to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
- 4
Garnish and Serve
Sprinkle with chopped parsley and season with additional salt, if desired. Serve immediately.