Eggs Au Gratin from Berne

Indulge in the rich and comforting flavors of Eggs Au Gratin from Berne, a Swiss-inspired dish that's perfect for breakfast, brunch, or even a light dinner. This recipe takes perfectly poached eggs and nestles them in a luscious, silky béchamel sauce infused with nutmeg and melted Gruyère cheese, creating a decadence that's hard to resist. Topped with golden, crunchy breadcrumbs and an extra sprinkle of cheese, this baked masterpiece achieves the perfect balance of creamy and crispy textures. With a prep time of just 15 minutes and simple steps like creating a roux and poaching eggs, this showstopper dish is as enjoyable to prepare as it is to eat. Serve it hot, garnished with fresh parsley for a touch of color, and savor the taste of comforting elegance with every bite.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 large Eggs
• 3 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1.5 cups Milk
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Ground nutmeg
• 1 cup Gruyère cheese, grated
• 0.5 cup Breadcrumbs
• 2 tablespoons Parsley, chopped (optional for garnish)
• 1 as needed Cooking spray or butter
• 6 cups Water (for poaching eggs)
• 2 tablespoons White vinegar

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with cooking spray or butter and set aside.

Step 2

Bring 6 cups of water to a gentle simmer in a large saucepan. Add the white vinegar. Crack each egg into a small bowl, then carefully slide the eggs, one at a time, into the simmering water. Poach the eggs for about 3 minutes or until the whites have set but the yolks are still runny. Remove the eggs with a slotted spoon and set them aside on a plate lined with paper towels.

Step 3

In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.

Step 4

Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring frequently, until the sauce thickens and begins to bubble, about 5-7 minutes.

Step 5

Season the béchamel sauce with salt, pepper, and nutmeg. Remove from the heat and stir in 3/4 cup of the grated Gruyère cheese until melted and well combined.

Step 6

Pour a thin layer of the cheese sauce into the prepared baking dish. Arrange the poached eggs on top of the sauce, evenly spaced.

Step 7

Pour the remaining cheese sauce over the eggs, making sure they are fully covered.

Step 8

In a small bowl, toss the breadcrumbs with the remaining 1/4 cup of Gruyère cheese. Sprinkle this mixture evenly over the top of the dish.

Step 9

Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbling.

Step 10

Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	2366.6 grams (2366.6g)

Amount per serving	% Daily Value*
Calories	1672

Total Fat 110.40g	142%
Saturated Fat 54.90g	275%
Polyunsaturated Fat 1.30g
Cholesterol 1347mg	449%
Sodium 4797mg	209%
Total Carbohydrate 74.20g	27%
Dietary Fiber 2.70g	10%
Total Sugars 23.50g
Protein 92.80g	186%

Vitamin D 421IU	2103%
Calcium 1806mg	139%
Iron 9mg	51%
Potassium 1146mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 22.3%

Carbs: 17.9%