Eggs au Gratin

Ingredients

• eggs according to the dish
• some grated cheese
• bread crumbs
• one tablespoon butter
• one tablespoon flour
• one cup milk
• pepper
• salt

Method

1. 1

   Boil eggs for 10-12 minutes, cool in cold water, remove shells, and slice.

2. 2

   Make a cheese sauce by melting butter, adding flour, then milk, and seasoning.

3. 3

   Layer eggs and sauce in a dish, top with cheese and bread crumbs, and bake in hot water for 10 minutes.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 373. The excerpt below is the record exactly as published.

ber according to the dish they are to be served in; leave in cold water until cold, remove the shell, cut in thin slices. Make a cheese sauce, put a layer of egg in a dish, then a layer of sauce, then of egg, and so on until the dish is full. Put on the top some grated cheese and bread crumbs, put in oven in hot water — uncovered — for ten minutes. When THE SWEDISH, FRENCH, AMERICAN COOK BOOK 251 ready to serve, put the dish on a paper doily; garnish with parsley at the side. If ramequin cups are used, put a slice of hard-boiled egg on each. Cheese Sauce. Put one tablespoon butter in a pan, add one tablespoon flour, then one cup milk, pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.