 |
 |
 |
Gratin of Eggs Another dish made with hard-cooked eggs—just as easy and even faster than Eggs Jeannette—is Gratin of Eggs, a great favorite with children and adults alike. The ingredients for it are always at hand, so it is a real savior when unexpected guests arrive for dinner. The gratin sauce (an onion-flavored white sauce) can be used to make gratins out of all kinds of leftovers, such as cauliflower, zucchini, or carrots. If the vegetables are not left over, they should be cooked first. 6 or 7 hard-cooked eggs 2 tablespoons butter 1 1/2 Cups sliced onions 1 tablespoon flour 1 1/2 Cups milk 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 Cup grated Swiss cheese Slice the eggs with an egg slicer or a knife and arrange them 1 in a 4- to 6-cup gratin dish. Melt the butter in a saucepan and, when it is hot, add the onions. Cook them over medium to high heat, stirring once in a while, for about 2 1/2 to 3 minutes, until they sizzle and have just started to brown. Add the flour, mix well with a wooden spatula, 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 it over the eggs. Mix the sauce and the eggs gently, sprinkle with the grated cheese, and bake in a 400-degree oven for approximately 10 to 12 minutes. Place under the broiler for about 4 or 5 minutes to make a nice brown crust. Serve immediately. 6 SERVINGS Return to Top | Back to Recipes |
|
© 2001 jacquespepin.net |