Eggs Au Gratin From Berne Food

EGGS AU GRATIN

Eggs Au Gratin image

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

Ingredients

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

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).

EGGS AU GRATIN FROM BERNE

Eggs Au Gratin from Berne image

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

Ingredients

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

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.

HERBED-BAKED EGGS

Herbed-Baked Eggs image

Provided by Ina Garten

Categories appetizer

Time 12m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Steps:

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

CREAMY EGGS & MUSHROOMS AU GRATIN

Creamy Eggs & Mushrooms Au Gratin image

When I want a brunch recipe that has the crowd appeal of scrambled eggs but is a little more special, I turn to this dish. The Parmesan sauce is simple but rich and delicious.-Deb Williams, Peoria, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons butter
1 pound sliced fresh mushrooms
1 green onion, chopped
SAUCE:
2 tablespoons butter, melted
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1/2 cup heavy whipping cream
2 tablespoons grated Parmesan cheese
EGGS:
16 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed
1/2 cup grated Parmesan cheese
1 green onion, finely chopped

Steps:

In a large broiler-safe skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until browned, 4-6 minutes. Add green onion; cook 1 minute longer. Remove from pan with a slotted spoon. Wipe skillet clean., For sauce, in a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 2-4 minutes. Remove from heat; stir in cheese., Preheat broiler. For eggs, in a large bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat., Spoon half the sauce over the eggs; top with mushrooms. Add remaining sauce; sprinkle with cheese. Broil 4-5 in. from heat until top is lightly browned, 4-6 minutes. Sprinkle with green onion.

Nutrition Facts : Calories 363 calories, Fat 29g fat (15g saturated fat), Cholesterol 431mg cholesterol, Sodium 591mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

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