Jacques Pepins Gratin Of Eggs Recipes

GRATINE OF EGGS AND SPINACH

Gratine of Eggs and Spinach image

Provided by Jacques Pepin

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 large eggs
1 1/2 tablespoons olive oil
1 pound spinach, washed and drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups cold milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoon freshly grated Parmesan cheese

Steps:

To make the gratine, place the eggs in a saucepan and cover with warm tap water. Bring to a boil over high heat, reduce the heat, and boil gently for approximately 8 minutes. Pour off the hot water, and shake the eggs in the pan to crack the shells. Add some ice to the pan, and fill it with cold water. Set aside until the eggs are cool enough to handle, and then shell them. Return the eggs to the cool water, and set aside to cool completely.
Heat the olive oil in a skillet. When hot, add the spinach, still wet from washing, and press it into the skillet. Add salt and pepper, and cook until the spinach is soft and wilted, about 3 minutes. Arrange evenly in a gratin dish. Slice the eggs with an egg slicer or by hand, and arrange them in one layer on top of the spinach.
For the sauce, melt the butter in a small saucepan. Add the flour, and mix it in with a whisk. Add the milk, bring to a boil, stirring (especially in the corners, where the mixture tends to stick and burn), until it comes to the boil. Stir in the salt and pepper, and continue to boil for about 10 seconds. Pour the sauce over the eggs, coating them with the cheese.
Place the gratine dish about 6 inches from heat under a hot broiler for about 5 minutes, until the surface is nicely browned. If the gratine is assembled ahead and cooled, first place it in a 425-degree oven for about 7 to 8 minutes, then slide it under the broiler for about 5 minutes to heat the eggs and brown the top.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 400 milligrams, Sugar 4 grams, TransFat 0 grams

JACQUES PEPIN'S GRATIN OF EGGS

Jacques Pepin's Gratin of Eggs image

Perfect way to use up the spoils from the Easter egg hunt... this is almost identical to a dish that Ed and I had on our cozy cottage honeymoon, except that the eggs were served on a bed of thinly sliced smoked ham. Our personal preference is for a bit less onion; adjust as you wish. It's quick and delicious served with a side of the freshest fruit.

Provided by EdsGirlAngie

Categories Breakfast

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

6 -7 hard-boiled eggs
2 tablespoons butter
1 1/2 cups thinly sliced onions (I prefer a bit less)
1 tablespoon flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated swiss cheese

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--.

Nutrition Facts : Calories 412.9, Fat 27.9, SaturatedFat 14.1, Cholesterol 478, Sodium 663, Carbohydrate 18, Fiber 1.2, Sugar 4.8, Protein 22.5

More about "jacques pepins gratin of eggs recipes"

JACQUES PéPIN DEMONSTRATES 7 WAYS TO MAKE EGGS (HIS “DESERT

Web Sep 3, 2020 salt and pepper. 2 tablespoons chopped chives. 2 extra large eggs, preferably organic. 2 tablespoons heavy cream. 1 round crouton, toasted. Generously butter two small “cocottes” or ramekins,...
From pbs.org

See details

JACQUES PéPIN MAKES CLASSIC SCRAMBLED EGGS | AMERICAN MASTERS …

Web Sep 3, 2020 3 tablespoons butter. 2 mushrooms, coarsely chopped. ½ cup diced tomato. salt and pepper. 6 eggs. 2 tablespoons chopped chives. 1 – 2 tablespoons heavy cream. Method: Heat 1 tablespoon of the ...
From pbs.org

See details

GRATIN OF EGGS LOUTE RECIPE - JACQUES PéPIN - FOOD & WINE

Web Mar 28, 2015 1 anchovy fillet, minced. Salt and freshly ground pepper. 1/2 pound onions, thinly sliced. 1 tablespoon all-purpose flour. 1 cup milk. 1/2 cup heavy cream. 1/2 cup grated Gruyère cheese....
From foodandwine.com

See details

BEST SHRIMP GRATIN RECIPE - HOW TO MAKE JACQUE PEPIN'S SHRIMP ... - FOOD52

Web Mar 27, 2012 2 garlic cloves, minced. 1 cup white or cremini mushrooms, wiped of dirt and julienned. 2 green onions, chopped. 3/4 scant cups bread crumbs. 1/2 cup parmesan cheese, grated. 4 tablespoons unsalted butter. 1/4 cup dry white wine. kosher salt and fresh ground white pepper. Directions. Preheat you oven to 400?F.
From food52.com

See details

JACQUES PEPIN'S BAKED PUMPKIN & GRUYERE GRATIN - PEOPLE.COM

Web Oct 1, 2020 1. Preheat oven to 350° with 1 rack in middle position and 1 rack positioned 6 inches from heat source (for broiling later). Grease an 8-inch-square baking dish with butter. Stir together pumpkin,...
From people.com

See details

LES OEUFS JEANNETTE (EGGS JEANNETTE) RECIPE - JACQUES PéPIN - FOOD & WINE

Web Dec 1, 2015 4. Ingredients. 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic. 2 tablespoons chopped parsley. 2 to 3 tablespoons whole milk. 1/4 teaspoon salt. 1/4 teaspoon freshly ground black...
From foodandwine.com

See details

6 BEST JACQUES PEPIN RECIPES FROM FRENCH SOUFFLE TO CHERRY COMPOTE - FOOD52

Web Dec 17, 2021 We’ve rounded up six of Jacques Pépin’s best recipes so that you can eat chic. His recipes include cheese souffle, cherry compote, and shrimp gratin. French
From food52.com

See details

HELLO. I OFTEN MAKE THIS EASY AND INEXPENSIVE EGG GRATIN FOR ... - FACEBOOK

Web I often make this easy and inexpensive Egg Gratin for lunch or dinner. I hope you try it with your family. Have a good day. Be well. -JP | By Jacques Pépin | Facebook.
From facebook.com

See details

GOOD AFTERNOON. WE EAT A LOT OF EGGS, BUT NOT USUALLY FOR ... - FACEBOOK

Web Good afternoon. We eat a lot of eggs, but not usually for breakfast. Here is a Gratin that makes a very simple and delicious lunch or dinner. I hope you... | By Jacques Pépin | Facebook | But I don't know what to do for dinner. I very often end up with eggs. I wanna show you the a gratin of eggs how to do it with a little bit of cream sauce.
From facebook.com

See details

JACQUES PEPIN'S GRATIN OF EGGS – RECIPE WISE

Web May 9, 2023 15 min. Cook. 45 min. Ready In. 1 hr. Level. Easy. Rating. Ingredients. Nutrision Information. Servings Per Recipe. 4. Calories. 356. Sugar. 5g. Fat. 27g. Jacques Pepin's Gratin of Eggs is a classic French breakfast dish that has been popular for generations. It is typically served with a crusty baguette and a strong cup of coffee or tea.
From recipewise.net

See details

JACQUES PEPIN'S GRATIN OF EGGS - BLOGGER

Web Jun 3, 2015 Method: Slice eggs and arrange them in one 4 to 6 cup gratin dish . 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.
From bizzybakesb.blogspot.com

See details

DELICIOUS EGGS GRATIN WITH HAM AND BECHAMEL SAUCE | JACQUES …

Web Jun 21, 2023 3.9K. 116K views 9 months ago #jacquespepin #recipes. Jacques Pépin shares a a recipe for eggs gratin with corn, ham, and bechamel sauce. Make this recipe the next time you're in the...
From youtube.com

See details

JACQUES PÉPIN: HEART & SOUL | KPBS PUBLIC MEDIA

Web Sep 25, 2015 Episode 1: “Fete Des Boules” airs Saturday, Sept. 26 at 3 p.m. - Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules....
From kpbs.org

See details

HELLO. I COOK EGGS IN SEVERAL WAYS. THEY’RE INEXPENSIVE ... - FACEBOOK

Web Jun 25, 2021 29K. ·. 755 comments. ·. 708K views. Jacques Pépin. June 25, 2021. Follow. Hello. I cook eggs in several ways. They’re inexpensive and nutritious and one of my favorite foods. Here is a gratin of eggs. I hope you …
From facebook.com

See details

JACQUES PEPIN~ EGG AND SWISS CHARD GRATIN - COPY ME THAT

Web A bunch of Swiss Chard (I used rainbow Swiss chard) 1 cup mushrooms, washed and sliced. 1 cup mushrooms, washed and sliced. 1 1/2 cups smoked country ham, diced in small cubes. 1 ½ cups smoked country ham, diced in small cubes. 8 eggs, hard-boiled and peeled (2 eggs per person) and sliced.
From copymethat.com

See details

JACQUES PEPIN’S GRATIN OF EGGS - LUNCHLEE

Web Aug 25, 2023 Quantity of Ingredients: [“6 -7 hard-boiled eggs”,”2 tablespoons butter”,”1 1/2 cups thinly sliced onions (I prefer a bit less)”,”1 tablespoon flour”,”1 1/2 cups milk”,”1/2 teaspoon salt”,”1/4 teaspoon black pepper”,”1/2 cup grated swiss cheese”] Number of Servings: 3. Steps:
From lunchlee.com

See details

JACQUES PéPIN MAKES EGGS JEANNETTE | AMERICAN MASTERS | PBS

Web Sep 3, 2020 Ingredients: 4 large eggs (hard cooked and peeled, see technique below) 1 large clove garlic. 3 tablespoon chopped parsley. salt and pepper. 2 tablespoons milk. 1 tablespoon olive oil to sauté ...
From pbs.org

See details

JACQUES PEPIN RECIPES: GRATIN DAUPHINOISE | KQED

Web Jun 17, 2020 2 1/2 cups milk. 2–3 garlic cloves, crushed, and finely chopped (1 1/2 teaspoons) 3/4 teaspoon salt. 1/2 teaspoon freshly ground black pepper. 1 cup heavy cream. Preheat the oven to 375 degrees. Peel the potatoes and slice them 1/8 inch thick, by hand, with a vegetable slicer, or with the slicing blade of a food processor.
From kqed.org

See details

OUR BEST JACQUES PéPIN RECIPES - RECIPES FROM NYT COOKING

Web Easy. Zucchini Salad. Jacques Pepin. 12 minutes. Fines Herbes Omelet. Jacques Pepin, Jacques Pépin. 15 minutes. Frisée With Croutons and Spicy Olives. Jeff Gordinier, Jacques Pépin. 15...
From cooking.nytimes.com

See details

CHEF JACQUES PéPIN COOKING AT HOME: 10 EASY RECIPES

Web Sep 4, 2020 Bring ½ inch of water to a boil in a saucepan or high-sided skillet. Place the cocottes in the water, cover and cook, boiling, until the whites are set but the yolks are still soft, about 3-5...
From pbs.org

See details

JACQUES PéPIN'S STUFFED PEPPERS RECIPE - NYT COOKING

Web 3 days ago Remove and discard seeds and trim the ribs of the peppers. Stand the peppers upright side by side in a gratin dish. Step 2. In a bowl combine the sausage, mushrooms, bread crumbs, onions, zucchini, salt and pepper and mix well. Stuff the peppers with this mixture and place the hats back on top. Step 3. Sprinkle the olive oil on top of the ...
From cooking.nytimes.com

See details

JACQUES PéPIN’S LES OEUFS JEANNETTE (EGGS JEANNETTE) - PBS

Web Ingredients. 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic. 2 tablespoons chopped fresh parsley. 2 to 3 tablespoons whole milk. ¼ teaspoon salt. ¼ teaspoon freshly ground black...
From pbs.org

See details

JULIA CHILD'S CLEVER TIP FOR CREAMY SCRAMBLED EGGS EVERY TIME

Web 1 day ago Child's method takes around 3 to 4 minutes and involves constant steady stirring of the eggs in the pan with a rubber spatula. The motion not only keeps the food from sticking to the frying pan but also creates a texture similar to a …
From ca.news.yahoo.com

See details