Ada Boni calls it eggs au gratin which sounds quite french, but my mother called it baked eggs in cream sauce, which describes this dish perfectly.The ingredients are simple and few, but the resulting dish is a glorious meld of creaminess, buttery goodness and eggy yuminess.
Hi Everyone, My name is Joan and I am a granny, a mom, and an English professor, who loves cooking and sharing traditional favorites.I love Italian foods, southern foods, and every kind of baking from cakes to glorious pies. I don't use processed foods or prepared foods because they mostly taste horrible, but , like all of you, I am constantly pressed for time, so I always try to make recipes that fit my time schedule. I need tons of time to grade all those papers (sob), BUT I can't give up cooking lovely time-tested recipes either, so I find a way to make what I love in an organized, timely way. I give simple instructions because I remember when I was a bride living away from home, I had many a disaster because the recipe directions were strangely vague. For example, I made my first ever stew in a dutch oven and ignored it for three hours, until all the ingredients burned like a hideous mosaic into the bottom of the pot. Sadly, the recipe said nothing about checking and stirring every so often. I also hope to make new friends and gain new ideas here on the infinite kitchen, a place where infinite food fads come and go, but tried and true does not.