Ingredients:
60 g butter
1/3 cup plain flour
2 1/2 cups milk
1 small chicken stock cubes
1/3 cup tasty cheese
1 (425 g) cans chunky style tuna ( drained and flaked)
1/4 teaspoon cracked black pepper
1 cup frozen peas
4 green shallots, chopped
2 hard-boiled eggs, thickly sliced
1 1/2 cups stale breadcrumbs
30 g butter, melted
1/3 cup grated tasty cheese
1 tablespoon chopped fresh parsley
Directions:
Gently melt butter in pan.
Stir in flour over heat until dry and grainy.
Remove from heat and gradually stir in milk and crumbled stock cube- stir over heat until sauce boils and thickens.
Stir in cheese, tuna, pepper, peas and shallot.
Gently fold in eggs.
Pour into a oven proof dish (6 cup capacity) Combine topping ingredients in a separate bowl.
Sprinkle mornay with topping.
Bake in a moderate oven about 25 minutes or until topping is browned and mornay is heated through.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.