Eggs Au Gratin from Berne
Indulge in the rich and comforting flavors of Eggs Au Gratin from Berne, a Swiss-inspired dish that's perfect for breakfast, brunch, or even a light dinner. This recipe takes perfectly poached eggs and nestles them in a luscious, silky béchamel sauce infused with nutmeg and melted Gruyère cheese, creating a decadence that's hard to resist. Topped with golden, crunchy breadcrumbs and an extra sprinkle of cheese, this baked masterpiece achieves the perfect balance of creamy and crispy textures. With a prep time of just 15 minutes and simple steps like creating a roux and poaching eggs, this showstopper dish is as enjoyable to prepare as it is to eat. Serve it hot, garnished with fresh parsley for a touch of color, and savor the taste of comforting elegance with every bite.
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Recipe Information
Ingredients
- 6 large Eggs
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 1 cup Gruyère cheese, grated
- 0.5 cup Breadcrumbs
- 2 tablespoons Parsley, chopped (optional for garnish)
- 1 as needed Cooking spray or butter
- 6 cups Water (for poaching eggs)
- 2 tablespoons White vinegar
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with cooking spray or butter and set aside.
Bring 6 cups of water to a gentle simmer in a large saucepan. Add the white vinegar. Crack each egg into a small bowl, then carefully slide the eggs, one at a time, into the simmering water. Poach the eggs for about 3 minutes or until the whites have set but the yolks are still runny. Remove the eggs with a slotted spoon and set them aside on a plate lined with paper towels.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring frequently, until the sauce thickens and begins to bubble, about 5-7 minutes.
Season the béchamel sauce with salt, pepper, and nutmeg. Remove from the heat and stir in 3/4 cup of the grated Gruyère cheese until melted and well combined.
Pour a thin layer of the cheese sauce into the prepared baking dish. Arrange the poached eggs on top of the sauce, evenly spaced.
Pour the remaining cheese sauce over the eggs, making sure they are fully covered.
In a small bowl, toss the breadcrumbs with the remaining 1/4 cup of Gruyère cheese. Sprinkle this mixture evenly over the top of the dish.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbling.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1347 mg | 449% | |
| Sodium | 4797 mg | 209% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 23.5 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 10.5 mcg | 53% | |
| Calcium | 1806 mg | 139% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
