Ingredients for Jacques Pepin S Gratin Of Eggs
- Hard Boiled Eggs
- 2 tablespoons butter
- 1/2 cup finely chopped yellow onion
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/4 teaspoon salt
- Black Pepper
- 1/2 cup grated Swiss cheese
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How to Make Jacques Pepin S Gratin Of Eggs
- Preheat oven to 400°F (200°C).
- Gently slice 6 hard-boiled eggs into 1/4-inch thick rounds.
- Arrange the sliced eggs in a 4-6 cup gratin dish.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and cook, stirring occasionally, for 2-3 minutes, until softened and lightly browned.
- Whisk in 2 tablespoons of all-purpose flour and cook for 30 seconds, stirring constantly, to form a roux.
- Gradually whisk in 1 1/2 cups of whole milk, 1/4 teaspoon salt, and a pinch of freshly ground black pepper.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 1 minute, stirring constantly, until slightly thickened.
- Pour the creamy sauce over the eggs in the gratin dish. Gently stir to combine.
- Sprinkle 1/2 cup of grated Swiss cheese over the top.
- Bake for 10-12 minutes, or until heated through and the cheese is melted and bubbly.
- Broil for 4-5 minutes, or until the top is lightly browned and golden.
- Let cool slightly before serving. Garnish with fresh herbs (optional). Serve immediately with a side of fresh fruit.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
19g
Fat
70g
Carbs
5g
