Leek and Egg Gratin with Sauce Mornay

For the Leek and Egg Gratin, cut the leeks into rings and sauté in melted butter until soft, season to taste and pour into a baking dish. Preheat the oven to the highest setting.

For the sauce, melt the butter in a bain-marie, gradually add the flour and then slowly pour in the milk, stirring constantly.

Bring the sauce to a boil, reduce the heat and stir to thicken. Finally, add cheese, mustard and possibly cayenne pepper.

Pour the sauce over the eggs and leeks and place in the oven for 10 minutes.

Preparation Tip:

If you like, you can make the leek and egg gratin with bacon cubes. So it gets a hearty note.

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