EGG AND TOMATO GRATIN
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
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
JACQUES PEPIN'S GRATIN OF EGGS
Perfect way to use up the spoils from the Easter egg hunt... this is almost identical to a dish that Ed and I had on our cozy cottage honeymoon, except that the eggs were served on a bed of thinly sliced smoked ham. Our personal preference is for a bit less onion; adjust as you wish. It's quick and delicious served with a side of the freshest fruit.
Provided by EdsGirlAngie
Categories Breakfast
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- 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--.
Nutrition Facts : Calories 412.9, Fat 27.9, SaturatedFat 14.1, Cholesterol 478, Sodium 663, Carbohydrate 18, Fiber 1.2, Sugar 4.8, Protein 22.5
POTATO, ZUCCHINI, AND TOMATO GRATIN
Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
- Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.
Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 g
BACON TOMATO AND EGG GRATIN
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
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
GRATIN OF EGGS AND TOMATO
Provided by Jacques Pepin
Categories brunch, main course
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place eggs in boiling water to cover. Bring water back to a boil and boil eggs very gently for 10 minutes. Drain, and cool in ice water until eggs are completely cold. Peel eggs, and cut each into 6 wedges. Arrange wedges in a 6- to 8-cup gratin dish.
- Preheat oven to 400 degrees. Heat oil in a skillet until hot but not smoking. Add onions and saute them for 4 to 5 minutes. Add garlic, thyme and salt. Crush tomatoes and add them with their juice to the skillet. Bring mixture to a boil, and boil gently, covered, for 4 minutes. Add pepper.
- Pour onion and tomato mixture over eggs in the gratin dish, and sprinkle cheese on top. Place gratin dish in the oven for 10 minutes if the eggs and sauce are warm, or 20 minutes if they are cold. Then, run the dish under a hot broiler for 2 to 3 minutes to brown the top. Serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 18 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 776 milligrams, Sugar 8 grams, TransFat 0 grams
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