Eggs Au Gratin From Berne Recipes

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EGGS AU GRATIN

Another Peter Russell Clarke recipe...always looking for new ways with eggs when my "girls" are laying well.

Provided by Mandy

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Eggs Au Gratin image

Steps:

  • Cut the eggs in half and carefully take out the yolks.
  • Mash yolks with cream, lemon juice, salt & pepper and spoon them back into the whites.
  • Place the eggs in a shallow, buttered dish and sprinkle with the herbs & cheese.
  • Pour melted butter over them and brown them slowly under the grill (broiler).

4 eggs, hard boiled
3 tablespoons cream
1 tablespoon lemon juice
salt
pepper
1/4 cup fresh mixed herbs, finely chopped (parsley, chervil, chives, tarragon etc)
1/2 cup tasty cheese, grated
1 tablespoon butter, melted

EGGS AU GRATIN FROM BERNE

Make and share this Eggs Au Gratin from Berne recipe from Food.com.

Provided by morgainegeiser

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Eggs Au Gratin from Berne image

Steps:

  • Cook the onions in 3 tablespoons of butter over low heat, stirring constantly, until the onions are soft and still white.
  • Season with salt and pepper.
  • Stir in flour.
  • Combine the consomme, wine and mustard, and stir into the flour mixture.
  • Cook, stirring constantly, until the sauce is smooth and thickened. Stir in remaining 2 tablespoons of butter.
  • Put the eggs into a buttered shallow baking dish. Pour the sauce over the eggs. Put under the broiler until the eggs are heated through and the sauce bubbles.

2 large onions, thinly sliced
5 tablespoons butter
salt
pepper
2 tablespoons flour
1 cup consomme
1 cup dry white wine
1 teaspoon Dijon mustard
6 poached eggs, hard boiled eggs can be used instead

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