Shelly's Recipe

EGG GRATIN WITH GRUYERE, HAM AND BRIOCHE

Category: Breakfast Casseroles

Bechamel Sauce:
2 tbsp unsalted butter
1 large shallot, minced (about 2 tbsp)
1/2 tsp garlic, minced
2 tbsp flour
1 tsp salt, divided
1/2 tsp black pepper
1/8 tsp ground nutmeg
1 cup whole milk
1 1/2 cups Gruyere cheese, shredded, divided

Egg Gratin:
8 cups water
1 tsp white vinegar
8 large eggs
4 slices brioche or other eggy bread
4 slices prosciutto, Serrano or Iberico ham
Chopped chives, optional
White truffle oil, Optional

Bechamel Sauce: Melt butter in heavy medium pan. Add shallots and garlic and saute, stirring, until soft and fragrant. Add flour, stirring constantly for about 2 minutes (do not scorch). Add 1/2 tsp salt, pepper and nutmeg. Gradually stir in milk. Continue cooking and stirring until the sauce boils and thickens. Remove from heat and add 1 cup Gruyere cheese, stirring until melted. Set aside and keep warm.

Egg Gratin: Preheat oven to 400. Pour water into large, shallow pan or skillet. Add remaining 1/2 tsp salt and white vinegar. Bring to boil and then lower heat to simmer. Carefully crack eggs into water, keeping it simmering. Poach until soft set, about 3 minutes. Remove eggs with a slotted spoon; drain well.

While the eggs are poaching, toast the brioche and place one ham slice in each of 4 individual serving dishes. Place 2 eggs on each ham slice. Spoon 1/4 of the sauce over each serving. Bake for 5 minutes. Sprinkle remaining cheese over eggs and garnish with chopped chives, if desired. For a decadent finish, drizzle white truffle oil over each serving. Serves 4