Eggs au gratin
- 4 British Lion eggs
- 25g (1oz) butter
- 4 large spring onions, trimmed and thinly sliced
- 25g (1oz) plain flour
- 300ml (½ pint) milk
- 75g (3oz) double Gloucester or Cheddar cheese, grated
- Salt and freshly ground black pepper
- 2–3 tomatoes, sliced
- 3 rounded tbsp white breadcrumbs
- 3 rounded tbsp rolled oats
- Preheat the oven to 180°C/350°F/Gas 4. Put the eggs into a small saucepan, cover with cold water, bring to the boil and boil gently for 10 minutes. Remove the eggs from the pan and cool in cold water until cold. Shell the eggs, then cut them in half lengthways and arrange, cut sides down, in two lightly buttered, shallow 450ml (¾ pint) ovenproof dishes.
- To make the sauce, melt the butter in a saucepan, add the spring onions and cook gently for 2–3 minutes until softened, but not browned.
- Stir the flour into the butter and onions, add the milk and bring slowly up to the boil, stirring continuously until the sauce thickens. Add two-thirds of the cheese and stir well until the cheese melts. Season to taste.
- Pour the sauce evenly over the eggs and arrange the sliced tomatoes over the top. Mix together the breadcrumbs, oats and remaining cheese and sprinkle evenly over the sauce. Bake in the oven for 30–40 minutes, until golden brown and bubbling hot.