Spring Garlic Gratin with Gruyere and Fried Eggs
Serves: 2 servings
Ingredients:
10
A delightful dish featuring roasted young spring garlic, creamy bechamel sauce, melted gruyere cheese, and a perfectly fried egg on top, all served on crusty bread.
Ingredients
| 2 | young spring garlic |
|---|---|
| olive oil | |
| salt and pepper | |
| 2 | tablespoons butter |
| 2 | tablespoons flour |
| 1 1⁄2 | cups whole milk |
| 1 | pinch freshly grated nutmeg |
| 1⁄2 | cup grated raw milk Gruyere |
| 2 | crusty, country-style bread |
| 2 | large eggs |
Instructions
| 1. | Preheat the oven to 425F. Trim the bottoms and uppermost part of the green tops off the young spring garlic. Toss them with a drizzle of olive oil, salt, and pepper. Spread them on a rimmed baking sheet or roasting pan. Roast, stirring occasionally until soft and browned. Remove from the oven and set aside. |
|---|---|
| 2. | While the garlic is roasting, prepare the bechamel. In a small saucepan, heat the butter until foaming. Whisk in the flour to form a paste. Cook for 2 minutes over medium-low heat. Gradually whisk in the milk until smooth. Add nutmeg, salt, and pepper. Cook, stirring constantly until thickened. Remove from heat and stir in 1/4 cup of gruyere. |
| 3. | Toast the bread until golden, then place on a baking sheet. Sprinkle remaining gruyere on the bread slices, top with roasted garlic, and ladle bechamel generously over each sandwich. |
| 4. | Preheat the broiler. Place the sandwiches underneath until the bechamel bubbles and browns. Remove from the broiler. |
| 5. | In a frying pan, melt more butter. Crack eggs into the pan, season with salt and pepper, and fry until whites are set but yolks are still runny. Place a fried egg on top of each sandwich. |
| 6. | Enjoy these knife and fork sandwiches! |
Published on Jul 18, 2024 by Luminița