Leek & Egg Mornay

Leek & Egg Mornay

Metric Ingredient Imperial 30 ml butter 2 tbsp 4 leeks, trimmed & sliced 4 8 eggs, hard cooked, shelled & cut into fourths 8 - salt & pepper - 50 ml butter 1/4 cup 125 ml flour 1/2 cup 300 ml milk 1 1/4 cup 125 ml cheddar cheese, grated 1/2 cup

Cook leeks in small amount of butter. Remove when soft and set aside. Arrange egg wedges on top and season to taste. Melt butter in a small pan over medium heat. Gradually add flour, stirring constantly until it has been absorbed. Still stirring, slowly add milk, until blended. Bring sauce to a boil, reduce heat and simmer, stirring until it thickens. Add cheese, stirring until well blended. Pour sauce over eggs and leeks. Put dish under preheated broiler for 2 to 3 minutes. Serves 4

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