Œufs au Gratin (Eggs Gratinéed with Sauce Mornay)

Ingredients

• eggs
• sauce Mornay
• grated cheese
• grated Gruyère
• grated Parmesan
• fine breadcrumbs
• melted butter
• toasts fried in butter

Instructions

1. On the dish: spread a spoonful of sauce Mornay over the bottom of the dish.
2. Break the eggs on top and mask them with sauce Mornay.
3. Sprinkle with grated cheese mixed with fine breadcrumbs and moisten with melted butter.
4. Cook and gratin at the same time.
5. Poached or soft-boiled: set the eggs on toasts fried in butter and cover with sauce Mornay.
6. Sprinkle with grated Gruyère and Parmesan mixed with a little fine breadcrumb, moisten with melted butter and gratin briskly.