It’s a riff on a dish that my grandmother made all my life. She would serve it as an appetizer for a large group, but I think it makes a great vegetarian meal.
INGREDIENTS Of Cheesy Tomato Egg Gratin
- 4 tablespoons butter divided
- 3 tablespoons flour
- 1 teaspoon kosher salt divided
- 1/4 teaspoon white pepper
- 1 1/2 cups milk
- 3 tablespoons water
- 3-4 cups kale tough stems removed, chopped
- 3 medium tomatoes sliced in half crosswise
- 6 extra large eggs or 7 large eggs
- 1 1/4 cups cheese
ALSO READ: Chocolate Easter Nests
INSTRUCTIONS Of Cheesy Tomato Egg Gratin
- Preheat the oven to 375 °. Spray a small saucepan with a vegetable sprayer and set aside.
- In a small saucepan, melt two tablespoons of butter over medium-high heat. Sprinkle the flour, 1/4 teaspoon kosher salt and white pepper in the melted butter and whisk until well combined and bubbling.
- Gradually add the milk, stirring constantly and scraping the sides. Heat until the mixture boils and cook for one minute, stirring constantly until it thickens. Remove from heat by incorporating 1 cup of cheese until it is tender and gooey.
- Pour 2 to 3 tablespoons of cheese sauce into the bottom of the pan. Put aside. In a medium saucepan with a lid, add the water to the pan and heat over medium-high heat until the water almost boils.
- Stir in kale, sprinkle with 1/4 teaspoon salt, cover with a lid and reduce heat to medium-low, cook until kale and water have evaporated most of the time – about 2-3 minutes. Transfer the kale to the pan, spreading it evenly over the bottom.
- Remove the aqueous seeds from the tomatoes and place them cut side up in the casserole dish. Sprinkle with 1/4 teaspoon of salt. Whisk eggs and 1/4 teaspoon salt in a small bowl.
- Melt 2 tablespoons butter over medium-low heat in the pan in which you cooked the kale and add the eggs. Continue to whisk the eggs until you have a very soft scrambling, stirring constantly.
- and sprinkle with the rest of the cheese. Bake for 20 minutes, then turn the grill on high and cook for another 3-4 minutes until the top begins to brown.
- Let the gratin sit for 5 minutes before serving.
