Jacques Pepin's Gratin of Eggs

Ingredients

• 6-7 hard-boiled eggs
• 2 tablespoons butter
• 1 1/2 cups thinly sliced onions (I prefer a bit less)
• 1 tablespoon flour
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated swiss cheese

Directions

1. 1

   Slice eggs and arrange them in one 4 to 6 cup gratin dish (or do individual gratins if you like).

2. 2

   Melt butter in a saucepan and when hot, add onions; cook them over medium heat, stirring occasionally for 2 or 3 minutes until they sizzle and have just started to brown.

3. 3

   Add flour, mix well, and cook for 30 seconds.

4. 4

   Add milk, salt, pepper; stirring constantly, bring mixture to a boil then lower the heat and let sauce simmer gently for about a minute.

5. 5

   Pour over the eggs in the gratin dish.

6. 6

   Mix the sauce and eggs gently, sprinkle with grated Swiss cheese, and bake in a 400 degree oven for about 10 to 12 minutes.

7. 7

   Place under the broiler for another 4 or 5 minutes to brown the top.

8. 8

   Serve immediately.

9. 9

   Another option is to arrange the egg/sauce mixture on top of some thinly sliced smoked ham--.