Eggs au Gratin

(4 servings)

  • 6 large eggs
  • 4 egg yolks
  • 1/4 cup fresh bread crumbs
  • 2 Tablespoons butter - softened
  • 1 Tablespoon chives - chopped
  • 2 sprigs parsley - chopped
  • salt and pepper - to taste
Mix together the raw egg yolks, bread crumbs, butter, chives and parsley. Season with salt and pepper.

Spread this mixture in the bottom of a buttered baking dish and place in a slow oven until set.

Break the 6 eggs over the top. Season with a little more salt and pepper. Return to oven. Bake until the whites of the eggs are set but the yolk is still runny.

Sprinkle Parmesan cheese on top just before pulling it out of the oven for a tasty topping.

Mr Breakfast would like to thank dlohr for this recipe.

Recipe number 294. Submitted 6/11/2002.