Egg Gratin with Gruyère, Ham and Brioche
An elegant brunch or dinner entrée, for a decadent finish, drizzle white truffle oil over each serving. Recipe by Chef Jamie Bissonnette.
2 tablespoons unsalted butter
1 large shallot, minced (about 2 tablespoons)
1/2 teaspoon garlic, minced
2 tablespoons all-purpose flour
1 teaspoon salt - divided use
1/2 teaspoon black pepper, freshly ground
1/8 teaspoon ground nutmeg
1 cup whole milk
1 1/2 cups (6 ounces) Wisconsin Gruyère cheese, shredded - divided use
8 cups water
1 teaspoon distilled white vinegar
8 large eggs
4 slices brioche or other eggy bread
4 slices prosciutto, serrano or Ibérico ham
Chopped chives, optional
White truffle oil (optional)
- 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.
For Egg Gratin: Preheat oven to 400°F (205°C).
- 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.
- While the eggs are poaching, toast the brioche and place one ham slice in each of 4 individual serving dishes.
- 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.
- For a decadent finish, drizzle white truffle oil over each serving.
Makes 4 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.