Asparagus and Eggs in Mornay Sauce

This is day 2 for me of 5 days of Brunch Week and we have Asparagus and Eggs in Mornay Sauce. Today I bring to you a recipe that we had many years ago at my girlfriend’s parents’ home. It was memorable!!

My girlfriend’s mom Marion is an amazing cook and although we live far away I remember all the meals that we have had together and the warm and friendly visits at their home.

Ken loved this recipe and has mentioned it over the years but we have not made it in a long time. It is perfect for a Mother’s Day brunch with tender spring asparagus!!

Come and see what all the other bloggers have for you today. Lots of great recipes and don’t forget to enter the GIVEAWAY!! Tons of amazing prizes to be won!! Over $1800 worth of prizes!!

Asparagus and Eggs in Mornay Sauce

Tara Noland

The perfect Spring casserole for Mother’s Day!!

4.30 from 10 votes

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Prep Time 10 minutes mins

Cook Time 26 minutes mins

Total Time 36 minutes mins

Course Brunch

Cuisine American

Servings 6 Servings

Calories 403 kcal

Ingredients

 

• 1/3 cup butter
• 1/2 cup fine bread crumbs
• 1/4 cup all-purpose flour
• 2 cups of milk
• 1/4 cup light cream
• pinch of nutmeg
• salt and pepper
• 1 cup shredded mozzarella cheese or Swiss
• 3/4 lb. asparagus cut into one-inch pieces, and steamed for 2-3 min.
• 6 hard-cooked eggs sliced

Instructions

 

• Melt butter in a medium saucepan, pour off 2 Tbsp. of butter and mix with bread crumbs, save for the topping, and set aside.
• Stir flour into remaining butter and let cook for 2 min. stirring over medium heat. Do not brown. Remove from heat.
• Gradually whisk in the milk, cream, nutmeg, salt, and pepper. Cook whisking constantly until sauce is smooth and thickened, about 3 min. Remove from heat and stir in the cheese.
• Preheat oven to 375F. In a buttered 1.5 L casserole alternate layers of sauce, asparagus, and eggs, ending with the sauce.
• Sprinkle the top with the bread crumbs. (Can be prepared to this point, covered and refrigerated. Bring to room temperature before baking).
• Bake uncovered for 15-20 min. or until heated through.
• Can be easily doubled for a larger group.
• Note: To cook the perfect hard-boiled egg. Place eggs in cold water in a pot and bring to boil over medium-high heat.
• Once the water is boiling remove from heat and let stand in the hot water for 10 min.
• Let cool and peel by cracking the top and bottom of the egg. Slice with an egg slicer.

Nutrition

Serving: 1Calories: 403kcalCarbohydrates: 19gProtein: 21gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 251mgSodium: 456mgFiber: 2gSugar: 2g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

Need more ideas, there are lots to help you out with Mother’s Day!!

Brunch Recipes with Eggs

Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry, and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner

Breads, Grains, Cereals, and Pancake-type Yums

Brioche by poet in the pantry by poet in the pantry
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Lemon Poke Cake by Real Housemoms

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