Gratin d’oeufs
A legendary creation by Fernand Point.
A legendary creation by Fernand Point, this unique recipe features sliced hard-boiled eggs arranged over a luxurious mixture of heavy cream, Béchamel sauce, and Hollandaise sauce. The base is enriched with mushrooms cooked in dry white wine, infusing a rich, aromatic depth. Once assembled, the dish is broiled in the oven until beautifully golden and bubbling—a true masterpiece of French cuisine.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes
INGREDIENTS
8 large eggs, hard-boiled, peeled, and sliced
100 ml (⅓ cup) heavy cream
200 ml (¾ cup) Béchamel sauce (recipe)
100 ml (⅓ cup) Hollandaise sauce
250 g (9 oz) button mushrooms, cleaned and sliced
100 ml (⅓ cup) dry white wine
2 tbsp unsalted butter
Salt and freshly ground black pepper, to taste
Fresh chives or parsley, chopped, for garnish
MISE EN PLACE
Clean and slice the mushrooms.
Prepare the Béchamel sauce (see recipe here)
Boil the eggs for exactly 9 minutes, then place them in cold water to stop cooking.
METHOD
Melt the butter in a skillet over medium heat. Add the sliced mushrooms and cook until they soften and any liquid has evaporated. Pour in the white wine and simmer until it reduces, leaving a flavorful mushroom mixture. Season with salt and pepper, then set aside.
To make the sauce crème, stir the heavy cream into the Béchamel sauce you’ve prepared and mix well. Strain the mixture through a sieve into a clean saucepan. Prepare the Hollandaise sauce using your preferred recipe and set aside.
In a saucepan, gently heat the sauce crème and Béchamel mixture. Peel and slice the eggs, adding them to the warm sauce. Once the eggs are heated through, carefully fold in the Hollandaise sauce, stirring gently with a wooden spoon or spatula. Keep the sauce warm but be careful not to let it boil, or the Hollandaise may split.
Preheat your oven’s broiler. Use individual ovenproof egg dishes or a larger shallow baking dish. Spread a layer of the egg mixture at the bottom, top with the cooked mushrooms, and cover with more creamy sauce.
Broil until the top has light brown patches. Serve immediately, garnished with fresh chives or parsley.