Jacques Pepin'S Gratin Of Eggs - cooking recipe

Ingredients

6 -7 hard-boiled eggs
2 tablespoons butter
1 1/2 cups thinly sliced onions (I prefer a bit less)
1 tablespoon flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated swiss cheese

Preparation

Slice eggs and arrange them in one 4 to 6 cup gratin dish (or do individual gratins if you like).
Melt butter in a saucepan and when hot, add onions; cook them over medium heat, stirring occasionally for 2 or 3 minutes until they sizzle and have just started to brown.
Add flour, mix well, and cook for 30 seconds.
Add milk, salt, pepper; stirring constantly, bring mixture to a boil then lower the heat and let sauce simmer gently for about a minute.
Pour over the eggs in the gratin dish.
Mix the sauce and eggs gently, sprinkle with grated Swiss cheese, and bake in a 400 degree oven for about 10 to 12 minutes.
Place under the broiler for another 4 or 5 minutes to brown the top.
Serve immediately.
Another option is to arrange the egg/sauce mixture on top of some thinly sliced smoked ham--.