Ingredients Jump to Instructions ↓

  1. Bechamel Sauce:

  2. 2 tablespoons unsalted butter

  3. 1 large shallot, minced (about 2 tablespoons)

  4. 1/2 teaspoon garlic, minced

  5. 2 tablespoons all-purpose flour

  6. 1 teaspoon salt - divided use

  7. 1/2 teaspoon black pepper, freshly ground

  8. 1/8 teaspoon ground nutmeg

  9. 1 cup whole milk

  10. 1 1/2 cups (6 ounces) Wisconsin Gruyere cheese, shredded - divided use Egg Gratin:

  11. 8 cups water

  12. 1 teaspoon distilled white vinegar

  13. 8 large eggs

  14. 4 slices brioche or other eggy bread

  15. 4 slices prosciutto, serrano or Iberico ham

  16. Chopped chives, optional

  17. White truffle oil, optional

Instructions Jump to Ingredients ↑

  1. For Béchamel Sauce: Melt butter in heavy medium pan. Add shallots and garlic and sauté, stirring, until soft and fragrant. Add flour, stirring constantly for about 2 minutes (do not scorch). Add 1/2 teaspoon salt, pepper, nutmeg and gradually stir in milk. Continue cooking and stirring until the sauce boils and thickens. Remove from heat and add 1 cup Gruyère, stirring until melted. Set aside and keep warm.

  2. For Egg Gratin: Preheat oven to 400°F (205°C).

  3. Pour water into large, shallow pan or skillet. Add remaining 1/2 teaspoon salt and white vinegar. Bring to boil and then lower heat to simmer. Carefully crack eggs into water, keeping it simmering. Poach until soft set, about 3 minutes. Remove eggs with a slotted spoon, drain well.

  4. While the eggs are poaching, toast the brioche and place one ham slice in each of 4 individual serving dishes.

  5. Place 2 eggs on each ham slice. Spoon 1/4 of the sauce over each serving. Bake for 5 minutes. Sprinkle remaining cheese over eggs and garnish with chopped chives, if desired.

  6. For a decadent finish, drizzle white truffle oil over each serving.


Send feedback