Grated poached eggs: how to make them, recipe


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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.

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