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 #BrunchWeek
The perfect Spring casserole for Mother's Day!!
- 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
- 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 Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 403Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 251mgSodium: 456mgCarbohydrates: 19gFiber: 2gSugar: 2gProtein: 21g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Brunch Recipes with Eggs
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
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
Cherry Coconut Granola by Katie’s Cucina
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
We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.
From California Walnuts one lucky winner will receive:
A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with a 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.
A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart-shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .
Prize #2: (but with lots of winners)
From Lodge Cast Iron one lucky winner will receive:
One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).
In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win).
AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don’t miss any new questions).
From Flavors of Summer one lucky winner will receive:
A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party.
From Black Gold Farms one lucky winner will receive:
A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.
From the Food and Wine Conference and #SundaySupper:
The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).
From Bob’s Red Mill one lucky winner will receive:
A Bob’s Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.
From Whole Foods Orlando one lucky winner will receive:
The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card
From Whole Foods Orlando one lucky winner will receive:
Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey
From Stonyfield Organic one lucky winner will receive:
A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.
Sorry, US residents only!!
CLICK HERE TO ENTER THE GIVEAWAY
Comments & Reviews
Camilla @ Culinary Adventures says
I love learning new things. I’ve never heard of mornay sauce. But it looks fabulous…and asparagus is one of my favorite Spring foods. Delicious!
Noshing with the Nolands says
Thanks so much Camilla!!
Lanie @ The Vintage Cook says
I love asparagus~ and with the mornay sauce? This HAS to be fabulous!
Jane's Adventures in Dinner says
All in one pan! Great idea!
Love the brunch recipe – thanks Mom and Tara!
Noshing with the Nolands says
Thanks Karen, we all loved it again!!
This sounds so decadent, but that’s what brunch is about sometimes, right?
Stefanie @ Sarcastic Cooking says
I love, love, love Mornay Sauce!!!! This sounds easy and delightful!
I love asparagus with my whole heart! At least the part that’s not busy loving ice cream.
Oh these eggs sound so fancy! 🙂
Kim Beaulieu says
Tara this is amazing. I need to try this asap.
what a gorgeous brunch dish! If only my daughter would make it for me…