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Egg gratin florentine

Name: Easy egg gratin recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 125g ghee; 2 bunches silverbeet, stalks removed and discarded, leaves chopped; 2 brown onions, finely chopped; 4 long green shallots, thinly sliced; 3 garlic cloves, crushed; 3 soft boiled eggs, peeled, roughly chopped; 180g swiss cheese; 500ml cream; Chargrilled sourdough bread, to serve

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https://healthimprovements.info/recipes/easy-egg-gratin-recipe/hmxpjk1y — Egg gratin florentine

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by Shannon Bennett

Chef

Nov 02, 2019

This easy egg bake recipe is the perfect savoury side dish.

1/2 cup (125g) ghee or butter
2 bunches silverbeet, stalks removed and discarded, leaves chopped
2 brown onions, finely chopped
4 long green shallots, thinly sliced
3 garlic cloves, crushed
3 soft boiled eggs, peeled, roughly chopped
1 1/2 cups (180g) grated Swiss cheese
2 cups (500ml) pure (thin) cream
Chargrilled sourdough bread, to serve

Method

1.

Preheat the oven to 220°C. Heat 2 tbs ghee in a large frypan over high heat.
2.

Add silverbeet and cook, stirring, for 4-5 minutes, until wilted. Using tongs, transfer to a large chopping board and stand for 5-6 minutes until cool enough to handle. Cut silverbeet into rough 5cm pieces.
3.

Wipe pan clean and place over medium heat with remaining 1/3 cup (80g) ghee. Add onion, long green shallot and garlic, and cook for 3-4 minutes until onion has softened. Return the silverbeet to the pan, season to taste and stir well to combine.
4.

Transfer mixture to a 2L (8-cup) capacity ovenproof dish. Add the chopped egg, cheese and cream. Bake for 15-20 minutes until golden. Serve with sourdough.