Eggs Au Gratin With Vegetables Recipes

VEGETABLE GRATIN

Steps:

• In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the thyme and season with salt and pepper. Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently. Remove from the heat.
• Preheat the oven to 450 degrees F.
• Lay the eggplant and zucchini out on a flat surface and season with salt and pepper. Drizzle with olive oil.
• In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches. Remove to a paper towel lined plate. Blot the top with additional paper towels.
• In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side. Remove to a paper towel lined plate.
• In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the top, covering completely.
• Place the baking dish inside a large baking dish. Pour hot water into the larger baking dish about half way up the sides to make a water bath. Bake for 25 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let sit for 5 minutes before serving.

EGGS AU GRATIN

Steps:

• Cut the eggs in half and carefully take out the yolks.
• Mash yolks with cream, lemon juice, salt & pepper and spoon them back into the whites.
• Place the eggs in a shallow, buttered dish and sprinkle with the herbs & cheese.
• Pour melted butter over them and brown them slowly under the grill (broiler).

JACQUES PEPIN'S GRATIN OF EGGS

Steps:

• Slice eggs and arrange them in one 4 to 6 cup gratin dish (or do individual gratins if you like).
• Melt butter in a saucepan and when hot, add onions; cook them over medium heat, stirring occasionally for 2 or 3 minutes until they sizzle and have just started to brown.
• Add flour, mix well, and cook for 30 seconds.
• Add milk, salt, pepper; stirring constantly, bring mixture to a boil then lower the heat and let sauce simmer gently for about a minute.
• Pour over the eggs in the gratin dish.
• Mix the sauce and eggs gently, sprinkle with grated Swiss cheese, and bake in a 400 degree oven for about 10 to 12 minutes.
• Place under the broiler for another 4 or 5 minutes to brown the top.
• Serve immediately.
• Another option is to arrange the egg/sauce mixture on top of some thinly sliced smoked ham--.

LOW CARB / KETO EGGS AU GRATIN

Steps:

• Preheat oven to 350 degrees F.
• Slice eggs with an egg slicer and place in a spiral in an oven-safe skillet. Set aside.
• In a small saucepan, heat heavy cream over medium heat until warm and slightly bubbling. Stirring frequently.
• Add cheese and stir until smooth.
• Whisk in garlic powder, onion powder, salt and pepper until completely combined. Remove from heat.
• Pour cream sauce over eggs and bake for 10-15 minutes or until bubbly.
• Serve immediately.

EGGS AU GRATIN WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Crush the fennel seed in a mortar and mix with a little sea salt.
• Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
• Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
• Bake in the preheated oven until eggs are set, about 15 minutes.

VEGETABLES AU GRATIN

Steps:

• Steam carrots, cauliflower and green beans until fork tender.
• In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
• Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
• Cook and whisk until thickened and bubbly all over.
• Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
• Pour vegetables and sauce into deep one quart casserole dish.
• In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
• Sprinkle bread crumb mixture over the top of vegetables.
• Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.