Eggs Eureka

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Recipe: #1039

October 22, 2011

"Eggs Eureka is an unique take on the usual benedict from Crescent Dragonwagon's book, The Cornbread Gospels. Cornbread, red ripe tomatoes, bacon cradle a poached egg, topped with a Mornay sauce."

Original recipe yields 8 servings


  • Serving Size: 1 (183.9 g)
  • Calories 371.4
  • Total Fat - 28 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 260.3 mg
  • Sodium - 749.7 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 0.3 g
  • Sugars - 3.8 g
  • Protein - 22 g
  • Calcium - 173.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.2 mg

Step 1

Slice the cornbread wedges in half, horizontally, so you have a top and bottom. Toast lightly the cut sides under a broiler or in a toaster oven. Put a small slice of butter on the bottom half of cornbread and place on a plate.

Step 2

Top the buttered cornbread with one slice of bacon, one tomato slice, and one poached egg. Top with the Mornay sauce (see next step) and put the top halves of the cornbread wedges on the plate for diners to top the Eggs Eureka or crumble as they like.

Step 3

Mornay Sauce - Melt the 2 1/2 tablespoons of butter in a medium saucepan on medium-high heat. Whisk in the flour and stir constantly for about 1 to 1 1/2 minutes, until you get a pale "parchment" color. Slowly whisk in the hot milk, and continue to whisk for 2-3 minutes, or until the sauce thickens and reaches a boil. Lower the heat to a simmer and add in the cheese, stirring it all in. Whisk and simmer for an additional 1 to 2 minutes. At this point, grate a little nutmeg into the sauce and add in the mustard powder, Worcestershire sauce, salt and pepper, and cayenne. Once it's seasoned to taste, it's ready to serve!

Step 4

Notes - I usually don't make a full recipe, but make up a batch of the Mornay sauce and make individual servings with leftover cornbread. The Mornay sauce can be made ahead and kept in the refrigerator. Reheat the sauce in a double-boiler.

Tips & Variations

No special items needed.