Best Jacques Pepins Gratin Of Eggs Recipes

JACQUES PEPIN'S GRATIN OF EGGS

Steps:

• Slice eggs and arrange them in one 4 to 6 cup gratin dish (or do individual gratins if you like).
• Melt butter in a saucepan and when hot, add onions; cook them over medium heat, stirring occasionally for 2 or 3 minutes until they sizzle and have just started to brown.
• Add flour, mix well, and cook for 30 seconds.
• Add milk, salt, pepper; stirring constantly, bring mixture to a boil then lower the heat and let sauce simmer gently for about a minute.
• Pour over the eggs in the gratin dish.
• Mix the sauce and eggs gently, sprinkle with grated Swiss cheese, and bake in a 400 degree oven for about 10 to 12 minutes.
• Place under the broiler for another 4 or 5 minutes to brown the top.
• Serve immediately.
• Another option is to arrange the egg/sauce mixture on top of some thinly sliced smoked ham--.

GRATINE OF EGGS AND SPINACH

Steps:

• To make the gratine, place the eggs in a saucepan and cover with warm tap water. Bring to a boil over high heat, reduce the heat, and boil gently for approximately 8 minutes. Pour off the hot water, and shake the eggs in the pan to crack the shells. Add some ice to the pan, and fill it with cold water. Set aside until the eggs are cool enough to handle, and then shell them. Return the eggs to the cool water, and set aside to cool completely.
• Heat the olive oil in a skillet. When hot, add the spinach, still wet from washing, and press it into the skillet. Add salt and pepper, and cook until the spinach is soft and wilted, about 3 minutes. Arrange evenly in a gratin dish. Slice the eggs with an egg slicer or by hand, and arrange them in one layer on top of the spinach.
• For the sauce, melt the butter in a small saucepan. Add the flour, and mix it in with a whisk. Add the milk, bring to a boil, stirring (especially in the corners, where the mixture tends to stick and burn), until it comes to the boil. Stir in the salt and pepper, and continue to boil for about 10 seconds. Pour the sauce over the eggs, coating them with the cheese.
• Place the gratine dish about 6 inches from heat under a hot broiler for about 5 minutes, until the surface is nicely browned. If the gratine is assembled ahead and cooled, first place it in a 425-degree oven for about 7 to 8 minutes, then slide it under the broiler for about 5 minutes to heat the eggs and brown the top.

GRATIN OF EGGS AND TOMATO

Steps:

• Place eggs in boiling water to cover. Bring water back to a boil and boil eggs very gently for 10 minutes. Drain, and cool in ice water until eggs are completely cold. Peel eggs, and cut each into 6 wedges. Arrange wedges in a 6- to 8-cup gratin dish.
• Preheat oven to 400 degrees. Heat oil in a skillet until hot but not smoking. Add onions and saute them for 4 to 5 minutes. Add garlic, thyme and salt. Crush tomatoes and add them with their juice to the skillet. Bring mixture to a boil, and boil gently, covered, for 4 minutes. Add pepper.
• Pour onion and tomato mixture over eggs in the gratin dish, and sprinkle cheese on top. Place gratin dish in the oven for 10 minutes if the eggs and sauce are warm, or 20 minutes if they are cold. Then, run the dish under a hot broiler for 2 to 3 minutes to brown the top. Serve.