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Eggs gratinée


You'll need

4 eggs 4 thick slices sourdough baguette, toasted ½ garlic clove To serve: simple leaf salad   Mornay sauce 30 gm butter 30 gm plain flour 300 ml milk 80 gm Gruyère

Method

  • 01
  • 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.
  • 02
  • Preheat grill to high heat. Poach eggs in simmering water over low-medium heat until soft-poached (2½ minutes).
  • 03
  • 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.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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