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    You are in: Home / Recipes / Jacques Pepin's Gratin of Eggs Recipe
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    Jacques Pepin's Gratin of Eggs

    Jacques Pepin's Gratin of Eggs. Photo by Karen Elizabeth

    1/1 Photo of Jacques Pepin's Gratin of Eggs

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    EdsGirlAngie's Note:

    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.

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    Units: US | Metric


    1. 1
      Slice eggs and arrange them in one 4 to 6 cup gratin dish (or do individual gratins if you like).
    2. 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. 3
      Add flour, mix well, and cook for 30 seconds.
    4. 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. 5
      Pour over the eggs in the gratin dish.
    6. 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. 7
      Place under the broiler for another 4 or 5 minutes to brown the top.
    8. 8
      Serve immediately.
    9. 9
      Another option is to arrange the egg/sauce mixture on top of some thinly sliced smoked ham--.

    Ratings & Reviews:

    • on November 05, 2009


      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!

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    • on January 18, 2008


      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.

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    Nutritional Facts for Jacques Pepin's Gratin of Eggs

    Serving Size: 1 (250 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 412.8
    Calories from Fat 250
    Total Fat 27.8 g
    Saturated Fat 14.1 g
    Cholesterol 477.9 mg
    Sodium 662.9 mg
    Total Carbohydrate 17.9 g
    Dietary Fiber 1.2 g
    Sugars 4.8 g
    Protein 22.5 g

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