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Year of the Sauce:  Week 11 & 12

It was a brunch without photos.  A couple of friends, a couple of sauces, and zero evidence.  Plates were practically licked clean.  There may be no photos to prove it, but I’d call that two successful sauces.

The mornay sauce keeps well in the fridge for a few days if you want to add some flavor to your weekday breakfasts.  The blueberry sauce is excellent accompanied with homemade granola on top of your favorite pancake recipe.  Serve them together and you’ll have some very happy brunch guests.

Eggs Florentine with Smoky Mornay Sauce


2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
3/4 cup milk
2 ounces Gruyère cheese, shredded (about 3/4 cup)
1/4 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
Kosher salt
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium shallot, minced
1 garlic clove, minced
10 ounces baby spinach
4 large eggs
2 English muffins, split and toasted
Snipped chives, for garnish


In a small saucepan, melt 1 tablespoon of the butter. Stir in the flour to make a paste. Gradually whisk in the milk until smooth and simmer, whisking, until the sauce thickens. Reduce the heat to low and cook, whisking, until no floury taste remains, about 5 minutes. Remove from the heat and whisk in the Gruyère and pimentón. Season the Mornay sauce with salt and pepper. Cover and keep warm.
In a large skillet, melt the remaining 1 tablespoon of butter in the olive oil. Add the shallot and garlic and cook over moderately high until softened, about 3 minutes. Add the spinach and cook over moderately high heat, tossing occasionally, until wilted, about 3 minutes. Season with salt and pepper.

Bring a large, deep skillet of water to a simmer. Crack the eggs into the skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels.
Arrange 2 English muffin halves on each plate. Mound the spinach on the English muffins and top with the poached eggs. Spoon the Mornay sauce over the eggs and garnish with the chives. Serve right away.

Source: Food and Wine

Blueberry Sauce


2 cups frozen blueberries
2 tablespoons agave nectar or honey
1/4 cup water
2 teaspoons corn starch


Cook blueberries, agave or honey, water, and corn starch on medium heat for 10 minutes stirring occasionally. Serve warm over pancakes.  Garnish with fresh granola if available.

Source:  Two Peas and Their Pod
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