Eggs Au Gratin from Berne

Name: Eggs Au Gratin from Berne
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 large onions, thinly sliced; 5 tablespoons butter; salt; pepper; 2 tablespoons flour; 1 cup consomme; 1 cup dry white wine; 1 teaspoon Dijon mustard; 6 poached eggs, hard boiled eggs can be used instead

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Recipe by morgainegeiser

Traditional egg dish from Berne

READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

large onions, thinly sliced
5

tablespoons butter
salt
pepper
2

tablespoons flour
1

cup consomme
1

cup dry white wine
1

teaspoon Dijon mustard
6

poached eggs, hard boiled eggs can be used instead

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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