Cheesey Eggs au Gratin
You are receiving a plethora of not particularly waistline-friendly recipes because of the book I am trying to write on the recipes from last century. Comfort food which makes use of what you will almost definitely have in the fridge is a wonderful thing. I just made two concoctions, one with added tomato for the children, and creamed spinach for us. It is a mild faff to make, but once made, that’s it, pop it in the fridge (it also freezes) until needed. Serve with crusty bread and butter for a real treat.
Serves 4 (the photograph above is half of the recipe below)
600 mls milk
3 large tomatoes, two handfuls of spinach, or a tin of tuna. (I am a tuna fuss-pot and you can buy really wonderful dolphin friendly tuna in olive oil – it costs but if you feel like splashing out, it is worth it)
6 boiled eggs (boil for 7 minutes)
1. Melt the butter in a pan and add the flour. Stir for a couple of minutes over a gentle simmering heat.
2. Remove the pan from the heat while you slowly add the milk until a sauce is formed
3. Return to the heat and add more milk until the sauce is of double cream consistency.
4. Add the grated cheese. If you are using strong cheddar, you may not need as much as this so add and taste as you go so as to ensure that it is not overpowering.
5. Pour half the sauce, or a quarter if you make two batches like me, into the bottom of a buttered dish.
6. Slice the eggs and lay them on top of the sauce.
7. On top of that, put either sliced tomato, tuna or spinach (a large handfrul of spinach leaves with water squeezed out, or creamed) so that the addition is dotted over the eggs, not too thickly.
8. Pour the remaining sauce on top.
9. Add a little more tomato, (not the spinach or tuna) finely sliced to go on top of the sauce before sprinkling some grated cheese or parmesan followed by some breadcrumbs.
10. Cover with clingfilm and refrigerate until needed.
11. Add to an oven of 190 degrees C for 10 minutes and then serve.
From the book, Savouries Simplified 1914:
‘Slice 4 hard-boiled eggs, not too thinly. Butter a piedish, and put a spoonful of any good, white sauce at the bottom of this, lay some of the sliced egg in, sprinkle with eithergrated cheese, or minced mushrooms, and pepper and salt; put in some more egg, and continue these layers till the dish is full, finishing off with some of the cheese, and a little chopped parsley; dot some small pieces of butter over the top, put in the oven til lnicely browned, and serve at once.’