Rungaitis Eggs Mornay

The original recipe is passed down by family.

• 2 oz butter
• 1c milk, warm
• 1 Tbsp heavy cream
• 2-3 Tbsp Gruyere cheese, freshly shredded
• 2 Tbsp flour
• Salt and freshly ground pepper, to taste
• 4-5 eggs, poached
• 2-3 English muffins, toasted and buttered
• Melt butter over med-high heat and add flour to form roux. Stir constantly until it is pale yellow and frothy (~1min), do not allow to brown.
• Slowly add warm milk, continuously whisking, until sauce thickens and comes to boil. Note: using cold milk can risk your milk curdling when it hits the hot pan, make sure it's warmed.
• Stir in cheese and cream and allow to melt. Reduce heat to low.
• Salt and Pepper to taste - adjust the amount of cheese as needed.
• Pour sauce over poached eggs on toasted English muffins and enjoy.

Note: The sauce can sit on low while you poach the eggs and toast the muffins.

Note: If sauce gets too thick from simmering, you can simply add more milk and whisk to combine. Add more cheese/salt/pepper as needed after diluting with milk. If sauce is too thin, simply continue to allow to reduce.