I seem to be on a bit of a chipotle kick recently. Since so much of the can is left over after each recipe, I was brainstorming and came up with a bunch of ideas that I thought would be good to try. Then I got pretty busy elsewhere in life and had a few days in a row where I needed quick, easy dinners. So instead of spacing those recipes out as I usually would, I had chipotle-based dishes a couple nights straight.
- 2 English muffins, split
- 2 hard-boiled eggs, sliced into coins
- 1/4 tsp salt, divided
- pinch pepper
- 1 Tbsp butter
- 1 Tbsp flour
- 3/4 C milk
- 3/4 C shredded Gruyere
- 1 chipotle pepper in adobo sauce
2. In a small saucepan, melt butter. Stir in flour, remaining 1/8 tsp salt, and pepper. Stir in milk all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Gruyere until melted; add chipotle pepper and let adobo sauce incorporate completely. Pour sauce over egg-topped muffins.
Robyn's notes: a Mornay sauce is Bechemel (white sauce) with Gruyere and egg yolks added. In this case the egg is not in the sauce, but under it! I thought this worked out pretty well, I was pretty stingy with the pepper and adobo sauce, so it just added a little kick and some depth of flavour. My only real complaint is aesthetic, I wish the final dish wasn't so pale!
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often
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