Eggs Mornay from The Times Cookery Book by Katie Stewart
Peel and boil the potatoes. When cooked, mash with plenty of seasoning and the butter. Add a little milk and beat well until smooth and creamy. Spoon the mashed potato into a buttered 1½ or 2-pint...
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Cooking tools:
- Peeler
- Pot
- Stove
- Potato masher
- Mixing bowl
- Whisk
- Spoon
- Baking dish
Ingredients
- 1–2 tablespoons creamy milk
- ½ oz (15 g) butter
- freshly milled pepper
- salt
- 1½ (700 g) potatoes
- pepper
- 4 oz (100 g) grated Cheddar cheese
- 4 hard-boiled eggs
- 1 oz (25 g) butter
- 1 oz (25 g) flour
- ½ pint (3 dl) milk
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