Eggs Au Gratin from Berne

READY IN: 25mins
Recipe by morgainegeiser

Traditional egg dish from Berne

Top Review by The Flying Chef

I am not a lover of poached eggs so this review is from my husband really.. Although I did taste the onion sauce that topped the dish and I thought it was exceptional.. My hubby is a major eggs benedict lover so I thought that even though this wasn't that it was a lovely twist with the onion to top the eggs with.. I poached my eggs as my hubby loves poached eggs and then in a benedicts style I toasted a bagel as I did not have any muffins on hand and topped with some ham and the eggs and finally garnished with chopped chives for a totally delicious breakfast. He said that if he got this served in a restaurant he would be very happy and although I gave 4 stars he said it was between the 4 and 5 mark. Like I said earlier the onion mix that you top the eggs with is really delicious and I will be making this one again for sure.. Thanks for posting

Ingredients Nutrition

Directions

  1. Cook the onions in 3 tablespoons of butter over low heat, stirring constantly, until the onions are soft and still white.
  2. Season with salt and pepper.
  3. Stir in flour.
  4. Combine the consomme, wine and mustard, and stir into the flour mixture.
  5. Cook, stirring constantly, until the sauce is smooth and thickened. Stir in remaining 2 tablespoons of butter.
  6. 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.

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