Eggs au Gratin

In Ramikins

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 3 hard cooked eggs
  • 1 teaspoon parsley, chopped fine
  • 3 tablespoons butter
  • 1 teaspoon onion, chopped fine
  • ¼ cup grated American cheese
  • 1 cup White Sauce
  • Salt and cayenne to taste


Cut hard cooked eggs in halves crosswise. Remove yolks and stand a white cup thus formed in each ramikin. Strain yolks through sieve or ricer; cream ½ of the sifted yolks with butter, add onion, parsley and salt and cayenne to taste, shape into balls the size of the original yolks and fill in the cups. Add the remaining yolk to the White Sauce, pour over eggs, sprinkle with the cheese and place in the oven to brown.