Ingredients for Eggs Au Gratin From Berne
- 1 medium onion, thinly sliced
- 5 tablespoons (70g) butter
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup (240ml) beef consommé (or chicken broth for a lighter dish)
- Dry White Wine
- Dijon Mustard
- 6 large eggs
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How to Make Eggs Au Gratin From Berne
- Gently sauté the thinly sliced onion in 3 tablespoons of butter over low heat for about 5-7 minutes, stirring occasionally, until softened and translucent. Do not brown.
- Season the softened onions with salt and freshly ground black pepper to taste.
- Sprinkle in 2 tablespoons of all-purpose flour and stir continuously for 1 minute to create a roux.
- Gradually whisk in the beef consommé (or chicken broth), white wine, and Dijon mustard. Continue whisking until smooth and fully combined.
- Cook the sauce over low heat, stirring constantly, until it thickens to a creamy consistency (about 3-5 minutes).
- Remove from heat and stir in the remaining 2 tablespoons of butter until melted and incorporated. This creates a glossy finish.
- Preheat your broiler.
- Lightly butter a shallow baking dish. Crack the eggs gently into the prepared dish, trying to keep them relatively intact.
- Carefully pour the creamy sauce evenly over the eggs, ensuring they are mostly covered.
- Place the baking dish under the preheated broiler. Broil for 3-5 minutes, or until the eggs are cooked through and the sauce is bubbly and lightly browned on top. Watch carefully to prevent overcooking.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
16g
Fat
57g
Carbs
4g
