A great breakfast, lunch, dinner first course or main course, you can’t go wrong with eggs! This recipe is versatile — you can change up the veg or add ham or sausage. You can make it in a larger 5- to 6-cup gratin or casserole dish, or in four individual gratin dishes, like I did here. I prepared the gratin dishes a few hours ahead of time and kept them in the fridge until ready to bake. They also reheat well a few days after cooking. Makes 4 servings.
Recipe
8 large eggs (2 eggs per person)
1 bunch Swiss chard (about 12 oz.)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 T. olive oil
8 oz. mushrooms, washed and sliced
1 c. Swiss cheese (or gruyere), grated
Béchamel Sauce:
1-1/2 T. butter
1-1/2 T. flour
1-1/2 c. milk
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
For the eggs bring 3 c. water to a boil in a large saucepan. On the round part of the egg, poke a hole with a push pin, add the eggs and bring the water back to a boil, then reduce the heat and cook at a gentle boil for 10 minutes. Pour out the hot water and shake the pan to crack the eggs. Fill the pan with cold water and let the eggs cool thoroughly.
Preheat the oven to 350-degrees.
Wash the Swiss chard and cut the ribs and leaves into 2-inch pieces. Pile them, still wet, into a skillet, add 1/4 tsp. each of the salt and pepper, cover and cook over high heat for about 5 minutes, just until the chard wilts. Uncover and cook for another 1-2 minutes to evaporate most of the moisture.
Spread the chard on the bottom of the gratin dish(es).
Heat the oil in the skillet you used to cook the chard and add the mushrooms and 1/4 tsp. each of the salt and pepper, and cook for 2 minutes until most of the moisture has evaporated. Spread the mushrooms on top of the chard.
Shell the cooled eggs under running cool water. Slice the eggs using an egg slicer or knife and arrange on top of the mushrooms.
For the béchamel sauce melt the butter in a medium saucepan. Whisk in the flour and cook for about 30 seconds. Add the cold milk all at once along with 1/2 tsp. each salt and pepper. Bring to a strong boil, whisking constantly until the mixture thickens. Boil for 10 seconds, then pour over the eggs and spread evenly. Top with the grated cheese.
Place the dish(es) on a baking sheet and bake for 30 minutes until the gratin is beautifully browned on top. Serve hot.
– Jacques Pépin, "Heart & Soul"
Ready for the oven