Eggs Au Gratin Recipes

JACQUES PEPIN'S GRATIN OF EGGS

Steps:

• Slice eggs and arrange them in one 4 to 6 cup gratin dish (or do individual gratins if you like).
• Melt butter in a saucepan and when hot, add onions; cook them over medium heat, stirring occasionally for 2 or 3 minutes until they sizzle and have just started to brown.
• Add flour, mix well, and cook for 30 seconds.
• Add milk, salt, pepper; stirring constantly, bring mixture to a boil then lower the heat and let sauce simmer gently for about a minute.
• Pour over the eggs in the gratin dish.
• Mix the sauce and eggs gently, sprinkle with grated Swiss cheese, and bake in a 400 degree oven for about 10 to 12 minutes.
• Place under the broiler for another 4 or 5 minutes to brown the top.
• Serve immediately.
• Another option is to arrange the egg/sauce mixture on top of some thinly sliced smoked ham--.

EGGS AU GRATIN

Steps:

• Cut the eggs in half and carefully take out the yolks.
• Mash yolks with cream, lemon juice, salt & pepper and spoon them back into the whites.
• Place the eggs in a shallow, buttered dish and sprinkle with the herbs & cheese.
• Pour melted butter over them and brown them slowly under the grill (broiler).

EGGS AU GRATIN WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Crush the fennel seed in a mortar and mix with a little sea salt.
• Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
• Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
• Bake in the preheated oven until eggs are set, about 15 minutes.

EGGS AU GRATIN FROM BERNE

Steps:

• Cook the onions in 3 tablespoons of butter over low heat, stirring constantly, until the onions are soft and still white.
• Season with salt and pepper.
• Stir in flour.
• Combine the consomme, wine and mustard, and stir into the flour mixture.
• Cook, stirring constantly, until the sauce is smooth and thickened. Stir in remaining 2 tablespoons of butter.
• Put the eggs into a buttered shallow baking dish. Pour the sauce over the eggs. Put under the broiler until the eggs are heated through and the sauce bubbles.