Equipment
Ingredients
Eggs
- 6 eggs, cold
Tomato Sauce
- 30 ml olive oil
- 150 g yellow onion, finely diced
- 6 garlic, minced
- 400 g crushed tomatoes, canned or fresh
- 5 g fresh thyme, finely chopped
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Topping
- 100 g gruyere cheese, grated
- 30 g parmesan cheese, grated
- 50 ml heavy cream
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F.
Boil the eggs in a saucepan of water for exactly 8 minutes to achieve a medium-hard center.
Chill the boiled eggs immediately in a mixing bowl filled with ice water for 5 minutes to halt the cooking process.
Slice the peeled eggs in half lengthwise using a chef knife on a cutting board.
Sauté the diced yellow onion in olive oil in a skillet over medium heat until softened and translucent, about 5 minutes.
Stir the minced garlic and chopped fresh thyme into the onions, cooking until aromatic.
Simmer the crushed tomatoes in the skillet with the aromatics, seasoning with salt and black pepper, until the sauce thickens and reduces slightly.
Assemble the base by spreading the thickened tomato sauce evenly across the bottom of a baking dish.
Assemble the protein layer by arranging the sliced egg halves, yolk side up, evenly on top of the warm tomato sauce.
Garnish the dish by drizzling the heavy cream over the eggs and scattering the grated Gruyere and Parmesan cheeses evenly across the top.
Bake the gratin in the preheated oven at 200°C/400°F for 15 minutes until the cheese is melted, bubbling, and thoroughly golden brown.
Rest the baked gratin at room temperature for 5 minutes before serving to allow the bubbling sauce to settle and thicken.
Chef's Notes
- For the most luxurious texture, slightly undercook the eggs during the boiling stage. Since they will bake for 15 minutes, pulling them at 8 minutes prevents chalky yolks.
- A tight, concentrated tomato base is essential. Canned crushed tomatoes vary wildly in water content, so judge the simmering time by the visual thickness rather than the clock.
- Drizzling a small amount of heavy cream right over the egg yolks before applying the cheese helps protect them from drying out in the intense heat of the oven.
- Do not skip the ice bath for the eggs. The rapid temperature drop shrinks the egg slightly away from the membrane, making peeling much easier and cleaner.
Storage
Refrigerator: 3 days — Store in an airtight container. The tomato sauce may separate slightly upon chilling.
Reheating: Reheat gently in a 150 C oven until warmed through, or microwave in 30-second intervals to avoid exploding the eggs.
