Jacques Pepin's Gratin of Eggs

Total Time
45mins
Prep 15 mins
Cook 30 mins

Perfect way to use up the spoils from the Easter egg hunt... this is almost identical to a dish that Ed and I had on our cozy cottage honeymoon, except that the eggs were served on a bed of thinly sliced smoked ham. Our personal preference is for a bit less onion; adjust as you wish. It's quick and delicious served with a side of the freshest fruit.

Ingredients Nutrition

Directions

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

Made as recipe, we enjoyed this, different! I used plenty of onions, we like onions, and in fact, I used red onions, very good. I used a mixture of cheddar and mozzarella cheese, not having swiss. I added some mustard powder to the white sauce. Very easy to prepare, this certainly would be delicious served on toast or muffins, although I served it as a supper dish with steamed rice, which was pleasant, but I think i would prefer the muffin option another time! Lovely, thank you, EdsGirlAngie!

Karen Elizabeth November 05, 2009

This is ever so delicious. Served to company on a Sunday for brunch occasion. Did put the thin slices of smoked ham beneath as the recipe suggested. The only difference was that I used rice flour, as it is gluten-free and mild so as not to change any of the flavors. This recipe is perfect as is, but one could use white pepper and maybe a pinch of cayenne pepper at another time. Mushrooms could be added when the onions are cooking, just a suggestion, but not at all really needed. Thanks for the gift of this recipe.

Grannydragon January 18, 2008