Name: Egg Gratin
Yield: 4 servings
Ingredients: 1 tbsp white vinegar; 4 None large eggs; 4 thick slices sourdough bread; 1/3 cup heavy cream; 2 tbsp grated Parmesan cheese; 1 clove garlic, minced; 4 slices ham; 1/2 cup Cheddar cheese, grated; None None fresh chervil sprigs, to serve; None None spinach leaves, to serve

Servings: 4 persons

1 tbsp white vinegar
4 None large eggs
4 thick slices sourdough bread
1/3 cup heavy cream
2 tbsp grated Parmesan cheese
1 clove garlic, minced
4 slices ham
1/2 cup Cheddar cheese, grated
None None fresh chervil sprigs, to serve
None None spinach leaves, to serve

1
To poach the eggs, half-fill a deep saucepan or frying pan with water. Add vinegar. Bring to a simmer over low heat. Crack an egg into a small bowl then slide into simmering water. Repeat with remaining eggs. Cook for 2-3 mins, until whites have set and yolks are still runny. Remove eggs with a slotted spoon.
2
Preheat broiler. Line a baking tray with foil. Lightly coat bread with oil. Arrange on prepared pan and broil for 2-3 mins per side, until toasted. Top with ham.
3
In a small bowl, stir cream, Parmesan and garlic together. Spoon 1/2 over toast. Top each with a poached egg then spoon remaining cream mixture over top. Sprinkle with Cheddar and season to taste. Broil for 4-5 mins, until cheese melts. Serve with chervil and spinach.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Egg Gratin

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