Eggs au Gratin Recipe
Eggs au Gratin Recipe with Eggs, Butter, Flour, Milk, Chedder Cheese & Breadcrumbs.
INGREDIENTS
4 Eggs
1 oz (25g) Butter
1 oz (25g) Plain Flour
1/2 pint (300ml) Milk
Salt & Pepper
4 oz (100g) grated Chedder Cheese
Topping:
3 tablespoons grated Chedder Cheese
3 tablespoons Breadcrumbs
METHOD
Boil the Eggs, these can be firmly set or hard boiled, according to personal taste. Plunge in cold water, crack the shells, then remove them.
Heat the Butter in a pan, stir in the Flour and cook for several minutes. Gradually blend in the Milk and bring to the boil, then cook until the sauce has thickened. Season well, stir in the grated Cheese. Do not continue cooking after the Cheese has melted.
Arrange the whole or halved Eggs in a dish, top with the Cheese sauce then with the grated Cheese and Breadcrumbs and brown under the grill or in the oven. Serves 2 people.
Based on the Eggs au Gratin recipe in:
Suppers & Buffets
by Marguerite Patten (Octopus Books 1973).