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5.0 from 12 votes

Rich Tomato and Egg Gratin

This is a riff on a dish my grandmother has made all my life.  She'd serve it as an appetizer for a large group, but I think it makes a great vegetarian meal, or a delightfully different brunch casserole!

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 6
Calories: 330 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 4 tablespoons butter divided
  • 3 tablespoons flour
  • 1 teaspoon kosher salt divided
  • ¼ teaspoon white pepper
  • 1 ½ cups milk
  • 3 tablespoons water
  • 3-4 cups kale tough stems removed, chopped
  • 3 medium tomatoes sliced in half crosswise
  • 6 extra large eggs or 7 large eggs
  • 1 ¼ cups Comté gruyere or emmental cheese, shredded

Instructions

    Cup of Yum
  1. Preheat the oven to 375°.
  2. Spray a small casserole dish with vegetable spray and set aside.
  3. In a small saucepan, melt two tablespoons of butter over medium high heat. Sprinkle the flour, 1/4 teaspoon kosher salt and the white pepper into the melted butter and whisk until well combined and bubbly. Gradually add the milk stirring constantly and scraping the sides. Heat until the mixture begins to bubble and cook for one minute, stirring constantly until it thickens. Remove from heat stir in 1 cup of the cheese until its melty and gooey. Spoon 2-3 tablespoons of the cheese sauce into the bottom of the casserole dish. Set aside.
  4. In a medium pan with a lid, add the water to the pan and heat over medium high heat until water almost boils. Stir in the kale, sprinkle with 1/4 teaspoon salt, cover with lid and reduce heat to medium-medium low, cooking just until the kale wilts and water has mostly evaporated -- about 2-3 minutes. Transfer the kale to the casserole dish, spreading it evenly over the bottom.
  5. Remove the watery seeds from the tomatoes and arrange cut side up in the casserole dish. Sprinkle with 1/4 teaspoon salt.
  6. Whisk the eggs and 1/4 teaspoon salt in a small bowl. Melt 2 tablespoons butter over medium low heat in the pan that you cooked the kale in and add the eggs. Continue to whisk the eggs until you have a very soft scramble, stirring constantly. (Eggs should be very soft and a little wet).
  7. Evenly divide the scrambled eggs over the tomatoes. Spoon the cheese sauce over the gratin (note: sauce will be very thick) and sprinkle with remaining cheese.
  8. Bake for 20 minutes, then turn the broiler onto high and cook for 3-4 minutes more until the top begins to brown. Let the gratin rest for 5 minutes before serving.

Nutrition Information

Calories 330kcal (17%) Carbohydrates 9g (3%) Protein 19g (38%) Fat 24g (37%) Saturated Fat 12g (60%) Cholesterol 264mg (88%) Sodium 666mg (28%) Potassium 381mg (11%) Sugar 3g (6%) Vitamin A 4370IU (87%) Vitamin C 42.3mg (47%) Calcium 431mg (43%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 330

% Daily Value*

Calories 330kcal 17%
Carbohydrates 9g 3%
Protein 19g 38%
Fat 24g 37%
Saturated Fat 12g 60%
Cholesterol 264mg 88%
Sodium 666mg 28%
Potassium 381mg 8%
Sugar 3g 6%
Vitamin A 4370IU 87%
Vitamin C 42.3mg 47%
Calcium 431mg 43%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.