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.
Serves
4
Prep
10m
Cooking
30m
Ingredients
- 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
Method
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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. View dietary information here.
