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Eggs au Gratin, From the Dairy Diary 2027

We’ve got the Dairy Diary 2027 to thank for this old-fashioned brunchy recipe that’s bubbling with cheesy flavour. Starting with perfectly boiled eggs, it’s easier to make than you might think, from the decadently creamy sauce to the crispy golden crust on top. For more classic and creative recipes made easy, pick up your diary early and discover a tasty new recipe for every week of the year!

  • Preparation time: 20 min(s)
  • Cooking time: 1 hr 0 mins
  • Servings: 2

How to make

  1. Preheat oven to 180°C/ 160° fan/ Gas 4. Put eggs into a small pan, cover with cold water, bring to the boil and boil gently for 10 minutes. Cool, them remove shells and cut in half lengthways. Place in 2 shallow 450ml (3/4 pint) ovenproof dishes.
  2. Meanwhile, in a pan, melt butter, add spring onions and cook gently for 2-3 minutes until softened. Stir in flour, then add milk, and bring slowly to the boil, stirring continuously, until the sauce thickens. Add two-thirds of the cheese and stir well until cheese melts. Season to taste.
  3. Pour cheese sauce over eggs and arrange tomatoes on top. Mix together breadcrumbs, oats and remaining cheese and sprinkle over tomatoes. Bake for 30-40 minutes, until golden brown and bubbling.