Eggs au gratin

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean, wash and slice the tomatoes. Place the tomato slices in a greased casserole dish. Sprinkle with salt and pepper. Wash the basil. Pluck off the leaves, except for something to garnish.

2. 2

   Put it on the tomatoes. Bring about a litre of water to the boil in a shallow pot, add vinegar and a teaspoon of salt. Beat the eggs one by one into a soup ladle and carefully slide them into the boiling water.

3. 3

   Let it simmer for four minutes at low heat. Then drain and place on the tomatoes. Bring the milk to the boil. Dice the cheese and melt in it. Season with pepper and nutmeg. Pour over the eggs.

4. 4

   Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15 minutes. Wash the parsley and chop finely, except for one bunch for garnishing. Sprinkle on the baked eggs before serving.

5. 5

   Serve garnished with herb bouquets. Serve with fresh white bread.