Egg and onion casserole

Egg and onion casserole


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About this recipe: This lovely cheesy baked egg and onion casserole is creamy and indulgent. Serve alongside some salad or vegetables.


Serves: 4 

  • 150g salted butter
  • 65g plain flour
  • 600ml full fat milk
  • 1 tablespoon wholegrain mustard
  • 1 pinch paprika
  • 85g Gruyere cheese, grated
  • 10 hard-boiled eggs, roughly chopped
  • 100ml soured cream
  • 2 tablespoons olive oil
  • 12 shallots, thickly sliced
  • 2 cloves garlic, minced
  • 55g breadcrumbs

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Preheat the oven to 180 C / Gas 4. Grease a baking dish.
  2. In a saucepan over a medium heat, melt the butter and add the flour. Cook and stir for 1 minutes until straw coloured. Whisking constantly, add the milk and stir until thickened. Add the mustard, paprika and Gruyere cheese and stir until the cheese has melted. Add the eggs and soured cream and stir through until warm.
  3. In a frying pan over a medium heat, warm the oil and add the shallots and garlic. Cook and stir gently for 5 to 7 minutes until soft but not browned. Stir through the cheese sauce. Transfer everything to the prepared baking dish and sprinkle with breadcrumbs.
  4. Bake in the oven for 15 minutes until the top is golden brown and the sauce is bubbling. Remove from the heat and serve.

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