Eggs au Gratin

Ingredients

• 1 tablespoon Mornay sauce (béchamel enriched with cheese)
• eggs
• grated cheese (Gruyère and Parmesan)
• fine breadcrumbs
• melted butter
• buttered fried bread (for poached/soft-boiled version)

Instructions

1. This recipe presents two preparations of eggs au gratin, both finished under high heat to form a golden crust.
2. **For baked eggs (sur le plat):** Spread a tablespoon of Mornay sauce on the bottom of a shallow baking dish. Break the eggs directly onto the sauce. Coat the eggs completely with more Mornay sauce. Sprinkle with a mixture of grated cheese and fine breadcrumbs. Drizzle melted butter over the top. Bake and brown (gratiner) simultaneously until golden and set.
3. **For poached or soft-boiled eggs (pochés ou mollets):** Arrange the eggs on buttered fried toast. Cover with Mornay sauce. Sprinkle with a mixture of grated Gruyère and Parmesan, mixed with a small amount of fine breadcrumbs. Drizzle melted butter over the top. Finish under high heat (gratiner vivement) until the top is golden and crispy.