Best Egg And Tomato Gratin Recipes

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EGG AND TOMATO GRATIN



Egg and Tomato Gratin image

Make and share this Egg and Tomato Gratin recipe from Food.com.

Provided by Chef Kate

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

6 large eggs
2 tablespoons olive oil
2 medium onions, sliced (about 2 1/2 cups)
4 teaspoons garlic, chopped
3/4 teaspoon dried thyme leaves (or 1 and 1/2 fresh)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (14 ounce) can peeled tomatoes (I use Muir Glen organic)
2/3 cup swiss cheese, grated (Gruyere or Emmenthal)

Steps:

  • Poke the rounded end of each egg with a pushpin to help prevent cracking, and lower eggs into a saucepan of boiling water to cover. Bring the water back to a boil, then simmer the eggs very gently for 10 minutes. Drain and cool in ice water for at least 15 minutes, or until the centers of the eggs are completely cool.
  • Peel the eggs and cut each into 6 wedges. Arrange the wedges in a 6-cup gratin dish or baking dish.
  • Preheat oven to 400°F
  • Heat the oil in a skillet over medium-high heat until hot but not smoking. Add the onions and sauté for about 2 minutes.
  • Then add the garlic, thyme, salt and pepper. Crush the tomatoes into pieces and add them along with their juices to the skillet. Bring the mixture to a boil, reduce the heat, and simmer, covered, for 4 minutes.
  • Pour the onion-and-tomato mixture over the eggs in the gratin dish and sprinkle the cheese on top. Bake 10 minutes.
  • Heat the broiler and when the gratin is cooked, broil 3 to 4 inches from the heat source for 2 to 3 minutes to brown the top.

Nutrition Facts : Calories 284.4, Fat 19.5, SaturatedFat 6.5, Cholesterol 333.8, Sodium 437.6, Carbohydrate 12.2, Fiber 2.1, Sugar 5.8, Protein 15.9

BACON TOMATO AND EGG GRATIN



Bacon Tomato and Egg Gratin image

Roasted tomatoes give this hearty potato-egg bake an extra flavor boost. Serve it for brunch or dinner!

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 1h20m

Yield 16

Number Of Ingredients 11

2 pints (4 cups) grape tomatoes
1 bag (28 oz) frozen potatoes O'Brien with onions and peppers, thawed
1/4 cup chopped fresh chives
12 eggs
2 teaspoons country-style Dijon mustard
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 carton (16 oz) fat-free egg product (2 cups)
1/2 cup 1% low-fat milk
8 slices packaged precooked bacon (from 2.2-oz package), chopped
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place tomatoes in single layer in pan. Roast 20 minutes or until tomatoes collapse and begin to brown.
  • Reduce oven temperature to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes in baking dish. Sprinkle with roasted tomatoes and chives; toss gently.
  • In large bowl, beat 1 of the eggs, the mustard, salt and pepper with whisk until blended. Add remaining 11 eggs, the egg product and milk; beat with whisk until blended. Pour over potatoes in dish. Sprinkle with bacon and cheese.
  • Bake uncovered 45 minutes or until set. Garnish with chopped red onion, chopped tomatoes and additional chopped chives, if desired.

Nutrition Facts : Calories 130, Carbohydrate 11 g, Fiber 1 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg

EGG AND TOMATO GRATIN



EGG AND TOMATO GRATIN image

Yield 4

Number Of Ingredients 9

6 large eggs
2 tablespoons olive oil
2 medium onions, sliced (about 2 1/2 cups)
4 teaspoons garlic, chopped
3/4 teaspoon dried thyme leaves (or 1 and 1/2 fresh)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (14 ounce) can peeled tomatoes (I use Muir Glen organic)
2/3 cup swiss cheese, grated (Gruyere or Emmenthal)

Steps:

  • 1. Poke the rounded end of each egg with a pushpin to help prevent cracking, and lower eggs into a saucepan of boiling water to cover. Bring the water back to a boil, then simmer the eggs very gently for 10 minutes. Drain and cool in ice water for at least 15 minutes, or until the centers of the eggs are completely cool. 2. Peel the eggs and cut each into 6 wedges. Arrange the wedges in a 6-cup gratin dish or baking dish. 3. Preheat oven to 400°F 4. Heat the oil in a skillet over medium-high heat until hot but not smoking. Add the onions and sauté for about 2 minutes. 5. Then add the garlic, thyme, salt and pepper. Crush the tomatoes into pieces and add them along with their juices to the skillet. Bring the mixture to a boil, reduce the heat, and simmer, covered, for 4 minutes. 6. Pour the onion-and-tomato mixture over the eggs in the gratin dish and sprinkle the cheese on top. Bake 10 minutes. 7. Heat the broiler and when the gratin is cooked, broil 3 to 4 inches from the heat source for 2 to 3 minutes to brown the top.

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