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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, freshly ground
1/8 tsp ground nutmeg
1 cup whole milk
1 1/2 cups Gruyere cheese, shredded, divided
Egg Gratin:
8 cups water
1 tsp distilled white vinegar
8 large eggs
4 slices brioche or other eggy bread
4 slices prosciutto, serrano or Bierce ham
Chopped chives, 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, nutmeg and gradually stir in milk. Continue cooking and stirring until the sauce boils and thickens. Remove from heat and add 1 cup Gruyere, 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.
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EGG GRATIN WITH GRUYERE, HAM AND BRIOCHE
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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, freshly ground
1/8 tsp ground nutmeg
1 cup whole milk
1 1/2 cups Gruyere cheese, shredded, divided
Egg Gratin:
8 cups water
1 tsp distilled white vinegar
8 large eggs
4 slices brioche or other eggy bread
4 slices prosciutto, serrano or Bierce ham
Chopped chives, 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, nutmeg and gradually stir in milk. Continue cooking and stirring until the sauce boils and thickens. Remove from heat and add 1 cup Gruyere, 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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