Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter - divided use

  2. 1 small onion, minced

  3. Salt and pepper, to taste

  4. 2 tablespoons all-purpose flour

  5. 1 cup whole milk

  6. 1/2 teaspoon nutmeg, freshly grated

  7. Pinch of cayenne

  8. 1 cup Wisconsin Aged Gouda cheese, grated

  9. 1 medium sweet onion, thinly sliced

  10. 8 ounces sliced mushrooms

  11. 5 ounces baby spinach leaves

  12. 12 large eggs

  13. 12 slices whole grain bread, toasted

Instructions Jump to Ingredients ↑

  1. For Mornay Sauce: Melt 2 tablespoons of the butter in medium saucepan. Add diced onion, salt and pepper. Sweat the onions on medium-low heat for about 5 minutes or until they are translucent. Add flour and stir to form a paste. Bring to a boil; boil 1 minute. Slowly whisk in milk. Stir in nutmeg and cayenne; bring to a boil. Reduce heat to low; stir in cheese until melted. Remove from heat; set sauce aside to cool.

  2. For Vegetables: Melt remaining 2 tablespoons butter in large sauté pan. Add sliced sweet onion; cook over medium-high heat about 5 minutes or until browned. Stir in salt and pepper to taste and mushrooms; cook about 2 minutes or until tender. Add spinach and cook until wilted.

  3. Final Preparation: For each sandwich, fry 2 eggs to desired doneness. Spread a generous tablespoon of the sauce on each of 2 slices of toast. Top each with 2 to 3 tablespoons of the vegetables. Place the cooked eggs over vegetables on one slice and flip the other slice on top of eggs. Serve immediately.


Send feedback