There are three holidays this weekend: two big ones and one silly one. The big ones are Easter and Passover and since each holiday has entirely different traditions and foods, I was initially stumped. What do I post that works for both holidays? Then it hit me! These holidays do have something in common: eggs. This egg and tomato gratin is just the thing.
I adapted this dish from a recipe by Jacques Pépin. It’s from his Fast Food My Way
The eggs are mixed with tomato and onions, garlic, and thyme. The thyme adds a slightly spicy flavor and pairs beautifully with tomato. The whole thing is then finished with grated, slightly nutty Swiss cheese. Delicious!
And it works whether you’re on Team Pesach or Team Easter. Not to mention that whether you observe Easter or Passover, you’re likely to want a light lunch before your big meal(s) or want to take it easy the next day. This egg dish is relatively light and won’t fill you up too much before or after all that heavy food. I’ve listed it as lunch, but it would also make a good breakfast or light brunch.
The third holiday? That’s April Fool’s. There’s no specific food for that (except in France maybe when they call it April Fish), but somehow the tomato cheese mixture on top of the eggs looks like bacon if you squint (or, if you are a photo AI and someone asks you to search for photos of “meat”). April Fool’s!
Egg and Tomato Gratin for One
Adapted from a Jacques Pépin recipe, I've cut the quantity to make the grain suitable for one person. Eggs, thyme, and tomato mixed with a generous grating of cheese for a quick, light and satisfying lunch or brunch.
Ingredients
- 2 eggs
- 1 quart water
- 1 1/2 tsp olive oil
- 1 small onion, sliced (about 2/3
- of a cup)
- 1 teaspoon garlic, chopped (roughly one clove)
- pinch dried thyme
- pinch salt
- pinch black pepper
- 1/3 C canned peeled tomatoes
- 2 T plus 2 tsp grated Swiss (or Emmenthaler or whatever mild cheese you like)
Instructions
- Heat the water in a small saucepan and bring to a boil. Meanwhile, gently poke the rounded end of the eggs with a pin or a thumbtack.
- Once the water is boiling place the eggs on a large slotted spoon and add them carefully to the water, one at a time.
- Let the water come back to a boil, and cook the eggs for 10 minutes. When they're done, remove them with the slotted spoon and place in a bowl of cold water to cool.
- Then peel the eggs and cut them into wedges.
- Add the egg wedges to a small casserole or baking dish.
- Heat the toaster oven to 400 degrees.
- Heat the oil in a small skillet on medium-high heat. Add the onions and cook for a minute. Then add the garlic, thyme, salt, pepper, and tomatoes. Let the mixture come to a boil, then reduce the heat, cover the pan, and simmer for 2-3 minutes.
- Pour the tomato mixture over the eggs in the baking dish. And sprinkle the cheese on top.
- Put the baking dish into the toaster oven and bake for 10 minutes.
Egg and Tomato Gratin Substitutions and Variations
- At the end, turn up the toaster oven to broil and cook for a couple of minutes to brown the cheese
- Don’t just have a dish that looks like bacon, add some real bacon and crumble it on top
- Vary the cheeses: try Gruyère or mozzarella or Monterey Jack
- Sauté some sliced porcini mushrooms with the onion/tomato mixture
Cooking tip: Poking the end of the eggs with a pin reduces the pressure inside, making them less likely to burst in the boiling water.
More Egg Recipes
Egg and Pasta Gratin with Chives
A crispy egg, gooey cheese, and tender pasta layered together equals comfort food. This dish is easy to make too.
Who says you can’t make something delicious with simple ingredients? This frittata has only five. And you likely have most of them in your fridge and cupboard too.
Egg Chili Cheese Burrito Recipe
A versatile recipe that’s great for lunch, brunch, or breakfast. Make the eggs, add seasonings, and wrap it all up.
Haven’t heard of shakshouka before? It’s just poached eggs with a spicy tomato sauce. Think traveling to the Middle East, without leaving home.