Eggs Au Gratin From Berne Recipes

CREAMY EGGS & MUSHROOMS AU GRATIN

Steps:

• In a large broiler-safe skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until browned, 4-6 minutes. Add green onion; cook 1 minute longer. Remove from pan with a slotted spoon. Wipe skillet clean., For sauce, in a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 2-4 minutes. Remove from heat; stir in cheese., Preheat broiler. For eggs, in a large bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat., Spoon half the sauce over the eggs; top with mushrooms. Add remaining sauce; sprinkle with cheese. Broil 4-5 in. from heat until top is lightly browned, 4-6 minutes. Sprinkle with green onion.

LOW CARB / KETO EGGS AU GRATIN

Steps:

• Preheat oven to 350 degrees F.
• Slice eggs with an egg slicer and place in a spiral in an oven-safe skillet. Set aside.
• In a small saucepan, heat heavy cream over medium heat until warm and slightly bubbling. Stirring frequently.
• Add cheese and stir until smooth.
• Whisk in garlic powder, onion powder, salt and pepper until completely combined. Remove from heat.
• Pour cream sauce over eggs and bake for 10-15 minutes or until bubbly.
• Serve immediately.

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 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.

VEGETABLES AU GRATIN WITH EGG AND CHEESE

Steps:

• Rinse and peel carrots, kohlrabi and cauliflower. Cut carrots and kohlrabi into small cubes. Cut cauliflower into small florets. Cook vegetables in boiling salted water for 5 minutes. Drain well.
• Rinse parsley, shake dry and chop. Finely chop anchovies. Peel and finely chop the onion. Sauté onion in melted butter until softened. Stir in anchovies and cream.
• Divide vegetables among 4 small baking dishes. Sprinkle with some of the parsley on top. Top with anchovy mixture. Break an egg into each dish. Sprinkle with cheese. Bake in preheated 200°C (approximately 400°F) oven for 15 minutes. Sprinkle with freshly ground pepper and remaining parsley.
• Serve with brown bread.