1373 Oeufs au Gratin

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Sur le Plat

Spread a spoonful of Sauce Mornay on the bottom of each dish; break in the eggs, coat with a little of the same sauce and sprinkle with a mixture of grated cheese and fine breadcrumbs and a little melted butter. Place in a hot oven to cook and gratinate at the same time.

Poached or Soft-boiled

Place the eggs on rounds of bread fried in butter, coat with Sauce Mornay, sprinkle with a mixture of grated Gruyère cheese, grated Parmesan and a little fine breadcrumbs; sprinkle with melted butter and gratinate quickly.