How to make poached eggs au gratin, an easy recipe for a simple dish enriched with cooked ham, thin slices, sandwich bread, bechamel sauce and more to cook in a pan.
Ingredients for 4 people
- 4 eggs
- 4 slices of sandwich bread
- 4 slices
- 4 thin slices of cooked ham
- 40 g of butter
- 1 dl of milk
- 4 teaspoons of grated Parmesan
- 10 g of white flour
- vinegar
- salt
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How to prepare poached eggs au gratin
With a pastry cutter cut 4 discs from the slices of sandwich bread and put them in a previously buttered baking dish.
Always with the same mold cut 4 slices of cheese and arrange them on the bread, then put the cooked ham on top taking care not to let it come out of the edges.
Put a pan on the fire with salted water and acidulated with a spoonful of vinegar, as soon as the boil rises, lower the flame to the minimum.
Pop an egg on a saucer and slide it into the water, repeat the operation also for the other 3 eggs, then cook them 3-4 minutes.
Pull the eggs up with a slotted spoon and dip them in a bowl of fresh water.
When they have cooled, remove the eggs with the slotted spoon, place them on a clean towel, then dry them.
Cut out the outlines of the eggs and arrange them on top of the cooked ham.
Prepare the béchamel with 20 g of butter, 10 g of flour, 1 dl of milk and salt to taste.
Pour the sauce over the eggs and sprinkle them with the grated Parmesan.
Bake for about 10 minutes and serve immediately on the table.
