Ingredients
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6 - 7
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2
-
1 1/2
-
1
-
1 1/2
-
1/2
-
1/4
-
1/2
-
-
-
-
-
-
-
Directions
Jacques Pepin’s Gratin of Eggs, 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 , Added chopped ham and chopped green chili’s and substituted jack cheese for the Swiss Had mushrooms separate from the dish because some people don’t like them! It turned out beautifully Thank you for the recipe ????, Replace the onions with mushrooms Tapuz
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Steps
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1
Done
|
Slice Eggs and Arrange Them in One 4 to 6 Cup Gratin Dish (or Do Individual Gratins If You Like). |
|
2
Done
|
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
Done
|
Add Flour, Mix Well, and Cook For 30 Seconds. |
|
4
Done
|
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
Done
|
Pour Over the Eggs in the Gratin Dish. |
|
6
Done
|
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
Done
|
Place Under the Broiler For Another 4 or 5 Minutes to Brown the Top. |
|
8
Done
|
Serve Immediately. |
|
9
Done
|
Another Option Is to Arrange the Egg/Sauce Mixture on Top of Some Thinly Sliced Smoked Ham--. |
