Spring Garlic Gratin with Gruyere and Fried Eggs

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!

Jul 18, 2024