From breakfast on through all the day
At home among my friends I stay,
But every night I go abroad
Afar into the land of Nod.
All by myself I have to go,
With none to tell me what to do–
All alone beside the streams
And up the mountain-sides of dreams.
The strangest things are these for me,
Both things to eat and things to see,
And many frightening sights abroad
Till morning in the land of Nod.
Try as I like to find the way,
I never can get back by day,
Nor can remember plain and clear
The curious music that I hear.
Poached Eggs Mornay
How To Poach An Egg
1. Take a deep pan and fill it with about 4-5 inches of water. Let the water simmer until there are steadily breaking bubbles on the surface then add a splash of white wine vinegar. Break an egg into a ramekin or cup and pour it slowly into the water, white first. The with a spatula give the egg a gentle push to prevent it from sticking to the bottom of the pan.
4 cups milk
2 tsp salt
2 tbs roux
1. Bring the milk to a near boil and whisk in the roux. Add salt and thicken with the roux.
4 tbs all-purpose flour
4 tbs butter
Melt the butter in a saucepan over low heat, being careful not to let it brown. Cook for about 4 minutes, keeping in mind that the resulting roux should be golden in color.
4 cups Bechamel
1 cup graded cheese (Cheddar or Jack)
1. While the Bechamel sauce is still warm mix in 1 cup of graded cheese to make it into Mornay sauce. Dollop on top of the poached eggs and serve.