Egg and Tomato Gratin

Egg and Tomato Gratin

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This dish is a real all-rounder: not only is it delicious, but it's also quick and easy to prepare. It will go well with just about any dish and makes a perfect light lunch or supper.
Servings: 4
Calories: 358


  • 8 oz leeks trimmed and sliced
  • 1 oz margarine
  • 2 tbsp plain flour
  • 1/2 pint milk
  • salt and freshly ground black pepper
  • 8 hard boiled eggs shelled and thickly sliced
  • 8 oz tomatoes skinned and sliced
  • 2 oz cheddar cheese


  • Blanch the leeks: put into a pan of boiling salted water for 5 minutes. Drain well.
  • Melt the margarine in a pan and stir in the flour. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring all the time until it thickens. Season.
  • Layer the eggs with the leeks in four individual 300 ml (1/2 pint) gratin dishes. Spoon over the white sauce and cover with sliced tomatoes. Top with the grated cheese. Cook at 220°C (425°F) mark 7 for about 15 minutes until golden brown.
Calories: 358 kcal
Carbohydrates: 17 g
Protein: 20 g
Fat: 23g
Saturated Fat: 9 g
Cholesterol: 394 mg
Sodium: 319 mg
Potassium: 461 mg
Fiber: 2 g
Sugar: 8 g
Vitamin A: 2429 IU
Vitamin C: 15 mg
Calcium: 261 mg
Iron: 3 mg
Ingredients Egg
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