Jacques Pepin's Gratin of Eggs
photo by Karen Elizabeth
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
3-4
ingredients
- 6 -7 hard-boiled eggs
- 2 tablespoons butter
- 1 1⁄2 cups thinly sliced onions (I prefer a bit less)
- 1 tablespoon flour
- 1 1⁄2 cups milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup grated swiss cheese
directions
- Slice eggs and arrange them in one 4 to 6 cup gratin dish (or do individual gratins if you like).
- 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.
- Add flour, mix well, and cook for 30 seconds.
- Add milk, salt, pepper; stirring constantly, bring mixture to a boil then lower the heat and let sauce simmer gently for about a minute.
- Pour over the eggs in the gratin dish.
- Mix the sauce and eggs gently, sprinkle with grated Swiss cheese, and bake in a 400 degree oven for about 10 to 12 minutes.
- Place under the broiler for another 4 or 5 minutes to brown the top.
- Serve immediately.
- Another option is to arrange the egg/sauce mixture on top of some thinly sliced smoked ham--.
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Reviews
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Such an easy and delicious recipe. Added dry mustard and sweet paprika for a bit more flavor. Also chopped some chives for garnish after it was cooked. Only change I would make is to increase flour to 2 tablespoons. Made the dish with chopped ham like others have recommended. Gave it 4 stars only because my sauce wasn't very thick but still delicious over English muffins! Make it. :)
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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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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.
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois