Breakfast Sandwich Recipe
two poached eggs / sautéed spinach / mushrooms, English muffin / mornay sauce
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Ingredients
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Eggs
Vegetables
Mornay Sauce
Bread
Method
Eggs
- 1
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add vinegar to the water. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Carefully remove the eggs with a slotted spoon and place them on a paper towel to drain.
Vegetables
- 2
Sauté the Spinach and Mushrooms
In a skillet, heat the olive oil over medium heat. Add sliced mushrooms and sauté for about 3-4 minutes until they are golden brown. Add fresh spinach and sauté for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.
Mornay Sauce
- 3
Prepare the Mornay Sauce
In a saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux, cooking for about 1-2 minutes. Gradually add milk while whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes. Stir in the Gruyère cheese until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.
Bread
- 4
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown. This will add a nice crunch to your sandwich.