Fast Recipes

Eggs gratinée

Australian Gourmet Traveller recipe for Eggs gratinée

  • Serves 4
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Eggs gratinée
When you’re poaching eggs, it’s important to use the freshest eggs you can find, because they’ll hold their shape better. Some cooks like to add a dash of vinegar to the water when poaching to help set the eggs, but we prefer to use a pinch of salt instead.


  • 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


  • 1
    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.
  • 2
    Preheat grill to high heat. Poach eggs in simmering water over low-medium heat until soft-poached (2½ minutes).
  • 3
    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 .