Eggs Mornay with Fresh Tomato Sauce
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This recipe for Eggs Mornay with Fresh Tomato Sauce is perfect for a special weekend brunch. Soft-cooked eggs wrapped in Swiss cheese are placed in individual ramekins on to of fresh tomato sauce and broiled until the cheese melts. Although you may think this recipe is complex, it's not, if you are organized.
Make the tomato sauce and the soft-cooked eggs ahead of time. About 1 hour before serving you can wrap eggs in cheese and assemble the ramekins. Just before serving place under the broiler to reheat. Don't forget to toast the bread.
INGREDIENTS
FRESH TOMATO SAUCE
3 medium-sized ripe tomatoes
2 tablespoons olive oil or salad oil
1 clove garlic, crushed
1/2 teaspoon dried basil leaves
1/2 teaspoon salt4 large eggs
2 slices natural Swiss cheese, halved lengthwise
5 slices toast, white or whole-wheatMAKE FRESH TOMATO SAUCE - Using a large French chef's knife, cut tomatoes into thin wedges. Cut off and discard cores. Put oil in a large skillet and heat over moderately high heat until oil is hot. Add garlic and basil; cook for 1 minute, stirring constantly. Add fresh tomato wedges and salt to garli-and-basil mixture in skillet. Cook several minutes, tossing frequently with a wooden spoon, until tomatoes are just heated through. Remove skillet from heat; cover and set aside to keep warm.
PREPARE SOFT-COOKED EGGS - Put eggs in a medium-sized saucepan and add cold water to measure 1-inch above eggs. Put pan over high heat and bring water to a boil. Remove pan from heat; cover and let stand 4 minutes. Cool eggs under running water to stop cooking.
When eggs are cool enough to handle, gently crack shells. Using fingers, gently remove and discard shells, being careful not to break the whites of the eggs. Wrap each egg in 1/2 slice of Swiss cheese. Set aside.
Divide tomato sauce evenly in four shallow au-gratin dishes, each about 6-inches in diameter. Top sauce with a cheese-wrapped egg. Place under hot broiler, about 4-inches from heat source, and broil 3 to 5 minutes or until cheese is melted and turns golden brown.
Meanwhile, toast bread slices and spread with butter. Cut each slice into quarters, cutting on the diagonal. Arrange 5 pieces of bread around inner rim of au-gratin dishes, in a spoke-like fashion. Serve immediately.
Makes 4 servings