Poached Eggs with Mornay Sauce
2 cups boiling water
1 tbsp vinegar
1 tbsp butter
½ tsp paprika
A pinch of salt
Take water and vinegar in a small saucepan and bring to a boil. Let it simmer over medium heat. Crack one egg making sure getting the egg as close as possible to the saucepan. If you crack the egg too high, it will disperse in water. Simmer over medium heat till the egg white hardens and gets white, for about 4-5 minutes. Transfer the cooked egg into a bowl of salty lukewarm water Poach the other eggs following the same way. Take all poached eggs into salty lukewarm water.
Meanwhile, prepare Mornay Sauce. Take poached eggs over a serving plate and pour the Mornay Sauce over.
In a small pan melt butter and once it starts spitting stir in paprika and a pinch of salt. Give a stir and turn the heat off. Drizzle it over the Poached Eggs with Mornay Sauce.