Jacques Pepin's Gratin of Eggs

Total Time
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


  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