Mornay Sauce

1. 1 In a pot over medium heat, melt the butter. Add the flour and cook for 1 minute while whisking. Add the milk. Bring to a boil while whisking constantly. Continue to cook for 2 minutes or until the mixture thickens. Remove from the heat.
2. 2 Add the cheese and nutmeg to the pot. Season with salt and pepper. Stir just until the cheese has melted. Keep warm.

Mini Casseroles

1. Place 4 small 8-inch (20 cm) cast iron skillets on the barbecue grate. Preheat the grill, setting the burners to medium-high.
2. Divide half of the oil (1 tbsp/15 ml) among the skillets. Add the potatoes. Close the lid of the barbecue and cook for 5 minutes or until the potatoes are golden.
3. Divide the onion among the skillets and mix well. Season with salt and pepper. Close the lid and continue to cook until the potatoes are tender, about 8 minutes.
4. Push the vegetable mixture toward the sides of the skillets. Add the remaining oil. Crack an egg into the centre of each skillet. Cook for 3 to 4 minutes, without closing the lid, until the egg whites are cooked but the yolks are still runny. Season the eggs with salt and pepper. Remove the skillets from the barbecue.
5. Meanwhile, oil the grate around the skillets. Grill the sausages on the oiled grate for 4 minutes on each side or until cooked through. Set aside on a plate. At the same time, grill the asparagus for 3 to 4 minutes or until al dente. Set aside on the plate of sausages.
6. On a work surface, slice the sausages and asparagus. Pour the Mornay sauce into the skillets around the eggs. Top with the sausages and asparagus. Serve with grilled bread.

Chef’s tip

Mornay sauce is a variation of béchamel sauce. The technique is the same, but grated cheese is added near the end of cooking.