Eggs Gratinée
A delicious light supper or work at home lunch.
Ingredients
Scale
- 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.