I love eggs and am always happy to find a delicious new egg recipe. And these Eggs Gratinée could become one of my very favourites. It is:
- Quick to prepare
- Uses basic ingredients
- Tastes delicious
Which ticks all my boxes for a quick weeknight supper.
And let’s not forget the absolute joy of cutting open that egg to see it still a little bit runny!!!!
This is like a Welsh Rarebit with Eggs. If you want to make it even more rarebitty, you can add a splash of Worchestershire sauce and a dollop of mustard into the sauce before grilling
The recipe made a lot more sauce than I needed for my eggs. Which was fine – it meant that there was leftover sauce to remake this for lunch the following day. If you are doing this, you can also poach some extra eggs and keep them in the fridge overnight. Lunch will be ready in less than 10!
A salad is the perfect healthy accompaniment to this. But if you wanted to have a side of chips to dip into the sauce, I won’t tell anyone!
The Recipe
PrintEggs Gratinée
A delicious light supper or work at home lunch.
Ingredients
- 4 eggs
- 4 slices of sourdough bread
- Cayenne Pepper (optional)
- Chopped Chives or Parsley to garnish
For the Mornay Sauce:
- 30gm butter
- 30 gm plain flour
- 300ml milk
- 80ml Gruyere or Vintage cheddar cheese, grated
Instructions
For the Mornay Sauce:
- Melt the butter in a saucepan over high heat, and the flour and stir until sandy coloured (2-3 minutes).
- Gradually add the milk, whisking to remove any lumps. Bring to the simmer.
- Remove from the heat and stir through the grated cheese.
- Poach the eggs in simmering water until soft poached (2-3 minutes).
- Pop the bread into the toaster.
- Preheat your grill to high
- Once the toast has popped, rub each slice with the garlic clove. Place the toast into an ovenproof dish. Top with the eggs then spoon the sauce over.
- Place under the grill until the sauce is golden and bubbly (2-3 minutes, but check frequently)
- Sprinkle with cayenne pepper and garnish with some herby greenery
- Serve with a salad.
Notes
Note: I did not add salt to this dish because I thought there was enough salt in the cheese. If you want more salt or freshly ground black pepper instead of the cayenne, grind it over at the end where I used the cayenne.
There’s not much more to say for such a simple recipe except
WE ARE FINALLY OUT OF LOCKDOWN TOMORROW!!!!
Shops are opening, restaurants are opening pubs are opening. I can get a hair cut and my legs waxed. In a week gyms will open and statewide travel restrictions will lift. I am both overjoyed and a little nervous. Now that it’s so close I am a little bit scared about being out the world again….
Wish me luck!
And have a great week.
