recipelink.com Chat Room Recipe Swap - 2000-12-07
From: Terrie,.MD

Gratin of Eggs
From an old cookbook Everyday Cooking with Jacques Pepin. This is an easy dish for brunch.

6 extra-large eggs, hard boiled
2 tbsp butter
1-1/2 cups sliced onions
1 tbsp flour
1-1/2 cups milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup grated Swiss cheese (add a bit more!)

Slice eggs either with an egg slicer or with a serrated knife. Place them into a 4- to 6-cup gratin dish.

Melt the butter in a saucepan and, wen it is hot, add the onions. Cook them over medium to high heat, stirring once in a while, for about 3 minutes, until the sizzle and have just started to brown. Add the flour, mix well and cook for about 30 seconds. Add the milk, salt, and pepper. Stirring constantly to prevent lumps, bring the mixture to a boil. Lower the heat and let the sauce simmer gently for about a minute. Pour over the eggs.

Mix the sauce and the eggs gently, sprinkle with the grated cheese, and bake in a 400F oven for about 10 to 12 minutes. Place under the broiler for about 4 or 5 minutes to make a lightly browned crust. Serve immediately.