Asparagus and egg mornay with cheesy breadcrumbs
This asparagus and egg mornay is a tasty meat-free recipe that’s perfect for the cooler weather. Topped with cheesy breadcrumbs, it’s the ultimate comfort food.
- 1 1/2 cups (240g) small pasta shells
- 40g butter
- 1 small brown onion, finely chopped
- 2 tbs plain flour
- 2 tsp Dijon mustard
- 2 1/2 cups (625ml) milk
- 3/4 cup (60g) finely grated parmesan
- 2 bunches asparagus, woody ends trimmed, halved
- 2 tbs chopped dill pickles (optional)
- 4 semi-soft boiled eggs, peeled
- 1/2 cup (35g) sourdough breadcrumbs
Preheat oven to 200°C. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well. Transfer to a 24cm x 28cm baking dish.
Meanwhile, melt butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 3-5 mins or until softened. Add the flour and mustard. Cook, stirring, for 30 secs. Remove from heat and gradually add the milk, whisking constantly.
Return to heat and stir for 3-5 mins or until the mixture boils and thickens. Stir in half the parmesan. Season. Stir in the asparagus and pickles, if using.
Cut eggs into quarters. Arrange over the pasta. Spoon asparagus mixture over the egg. Combine the remaining parmesan and breadcrumbs in a small bowl. Sprinkle over the pasta mixture. Spray with olive oil spray. Bake for 10-15 mins or until filling is bubbling.
Swap me you can make this dish using 2 bunches baby broccoli, halved lengthways.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.