Eggs gratinée

Gourmet~Traveller

Cuisine: French

Serves: 4

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Kitchen friendly view

By lisa featherby

Ingredients

4 eggs
4 thick slices sourdough baguette, toasted
½ garlic clove
To serve: simple leaf salad

30 gm butter
30 gm plain flour
300 ml milk
80 gm Gruyère

Preparation method

Serves 4

When you're poaching eggs, it's important to use the freshest eggs you can find, because they'll hold their shape better. Some cooks like to add a dash of vinegar to the water when poaching to help set the eggs, but we prefer to use a pinch of salt instead.

For mornay sauce, melt butter in a saucepan over high heat, add flour and stir until sandy coloured (2-3 minutes). Gradually add milk, stirring continuously, then stir until smooth, bring to the simmer. Remove from the heat and stir through Gruyère until smooth.

Preheat grill to high heat. Poach eggs in simmering water over low-medium heat until soft-poached (2½ minutes).

Rub bread with cut-side of garlic, then place in an ovenproof dish, top with eggs, spoon sauce over and grill until sauce is bubbly and golden (1-2 minutes). Serve with green salad.

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