↞ recipe box start page
Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
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
view more member recipes
EGG GRATIN WITH GRUYERE, HAM AND BRIOCHE
view my recipes
print
save
Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Egg Gratin With Gruyere, Ham And Brioche
by sgre52160
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, freshly ground 1/8 tsp ground nutmeg
by sgre52160
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, freshly ground 1/8 tsp ground nutmeg
Potato-gruyere Gratin
by ICOOK2
1 head(s) (small, 1 1/4-pound) cauliflower 1 1/2 pound(s) Yukon gold potatoes, peeled and very thinly sliced 3 cup(s) whole milk 1/4 cup(s) water 2 tablespoon(s) cornstarch 1/4 teaspoon(s) f
by ICOOK2
1 head(s) (small, 1 1/4-pound) cauliflower 1 1/2 pound(s) Yukon gold potatoes, peeled and very thinly sliced 3 cup(s) whole milk 1/4 cup(s) water 2 tablespoon(s) cornstarch 1/4 teaspoon(s) f
Gruyere Gratin With Thyme
by ICOOK2
1 teaspoon unsalted butter 3 large eggs 1/2 cup heavy cream 3/4 cup milk 1/2 teaspoon salt Pinch of freshly ground pepper Pinch of freshly ground nutmeg 1/2 loaf white country or peasant
by ICOOK2
1 teaspoon unsalted butter 3 large eggs 1/2 cup heavy cream 3/4 cup milk 1/2 teaspoon salt Pinch of freshly ground pepper Pinch of freshly ground nutmeg 1/2 loaf white country or peasant
Gruyere And Potato Gratin
by sgre52160
2 tbsp softened butter 2 1/2 lbs potatoes, peeled and thinly sliced 2 large onions, chopped or 1 cup sliced green onion salt and pepper to taste 1 cup shredded Gruyere cheese Custard 3 egg
by sgre52160
2 tbsp softened butter 2 1/2 lbs potatoes, peeled and thinly sliced 2 large onions, chopped or 1 cup sliced green onion salt and pepper to taste 1 cup shredded Gruyere cheese Custard 3 egg
Creamy Potato And Gruyere Gratin
by sgre52160
1 large garlic clove, halved 2 tbsp butter 1 large sweet onion, chopped 1/2 tsp pepper 2 lbs Yukon Gold or russet potatoes, peeled and thinly sliced Coarse salt and freshly ground white peppe
by sgre52160
1 large garlic clove, halved 2 tbsp butter 1 large sweet onion, chopped 1/2 tsp pepper 2 lbs Yukon Gold or russet potatoes, peeled and thinly sliced Coarse salt and freshly ground white peppe
view more member recipes
related CDKitchen recipes
Queso Fundido Con Chorizo (Baked Cheese With Mexican Sausage)
Brioche au Fromage (Cheese Brioche)
Butternut Squash Gratin
Individual Potato Gratins
Leek And Fennel Au Gratin
Potatoes Au Gratin Gruyere
Chocolate Brioche Bread Pudding
Baked Eggs Gruyere
Green Beans with Gruyere and Mushrooms