Gratin of Eggs with Ham and Corn

Ingredients

• 5 large eggs, preferably organic
• ⅓ cup corn, fresh or thawed frozen
• ⅓ cup shredded mozzarella cheese
• ⅓ cup julienne-sliced ham
• 2 tablespoons chopped chives or flat-leaf parsley
• ½ teaspoon fine salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 1 large button mushroom, coarsely chopped (¼ cup)
• ¼ cup heavy cream
• 2 tablespoons grated Parmesan cheese

Method

1. To hard-cook the eggs, bring a small saucepan of water to a boil. Carefully, prick the rounded end of each egg with a pushpin or thumbtack. This is done to release the pressure in the air chamber of the egg, which can often lead to cracking during cooking. Lower the eggs into the water, bring back to a boil, lower the heat again, and cook the eggs with the water still barely boiling for 10 minutes. Pour off the hot water and shake the eggs in the pan to crack the shells. Add some ice to the pan and fill it with cold water. (Alternatively, you can transfer the eggs to a bowl of ice water.) Set aside for 15 minutes, or until the eggs are cool enough to handle. Lift the eggs from the ice water and tap on them with a spoon to crack the shells. It is best to peel eggs while running them under cold water. Let the water run under the thin membrane beneath the shell. This helps release the egg without damaging the shell.
2. Preheat the broiler, adjusting the oven rack to about 4 inches below the heating element.
3. Slice the eggs and arrange in a gratin dish. Top with the corn, mozzarella, ham, and chives, then season with half of the salt and pepper.
4. To make the bechamel sauce, melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Add the milk and cook, whisking occasionally (especially in the corners, where the mixture tends to stick and burn), until it comes to a boil, then cook for 1 minute. Add the mushrooms, the rest of the salt and pepper, and cream to the thickened bechamel and boil for 30 seconds. Pour the sauce over the egg-ham mixture in the gratin dish and sprinkle with the Parmesan cheese.
5. Set the gratin dish on a baking sheet and place under the broiler for 3 to 4 minutes, until golden brown. Keep a watchful eye because broilers can vary considerably. Serve immediately.

Notes

When I was a kid, we got our protein more often from eggs than from meat, so eggs are still a favorite at my house, whether they are scrambled, poached, fried or in a gratin, as they are here. It’s important to cook the eggs properly so they don’t get overcooked and turn green around the yolk. In this case, they’re mixed with ham, mushroom, corn and a little white sauce (béchamel), and glazed under the broiler. A great main course.