Easter eggs au gratin
1. Sauté the flour in the butter. Remove the pan from the heat. Add the milk and wine and bring to the boil while stirring, season, then cover and let simmer for approx. 30 minutes. Stir in the cream.
2. Sauté the onions in butter. Arrange the egg slices in the buttered pan.
3. Mix the onions with the sauce and pour over the eggs. Sprinkle with cheese.
4. Broil until golden brown for approx. 20 minutes in the middle of an oven pre-heated to 220 °C.
Serve with a mixed salad of the season.
| sauce: |
|
|---|---|
| 1 tbsp. |
of flour
|
| 1 tbsp. |
of butter
|
| 2 dl |
of milk
|
| 1 dl |
white wine
|
| 1 pinch |
of nutmeg
|
| 1 pinch |
of Cayenne pepper
|
| 0,3 tsp. |
of salt
|
|
freshly ground white pepper
|
|
| 1 dl |
of full cream
|
| 4 |
onions thinly sliced
|
|
butter to sauté
|
|
| 8 |
eggs, peeled and sliced
|
| 100g |
Gruyère, grated
|