Eggs Au Gratin from Berne

Recipe by morgainegeiser
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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