10 each hard cooked eggs
1 salt & pepper to taste
1 recipe of bechamel sauce
1 cup kefalotiri cheese, grated
4 tbsp bread crumbs, toasted
4 tbsp butter, melted
Directions
Cut ea. egg into 8 pcs. Lightly salt & pepper them. Prepare the
bechamel. Mix together half of the sauce, the eggs, and 3/4 c. of the
cheese. Butter a small pan. Spread a thin layer of bechamel over the
bottom and sprinkle this with a little cheese. Add the egg mixture
and spread evenly. Add remaining sauce and spread this carefully
ofver the eggs. Sprinkle with remaining cheese and then the bread
crumbs. Drizzle melted butter over the top. Bake in preheated 350 F.
oven for 15 to 20 min., or until golden brown. Let stand 10 min.
before serving.
Servings: 6 servings
Avga O Graten (Eggs Au Gratin) Recipe brought to you by Recipe Ideas
Categories: Casserole; Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into antiquity, certainly as far back as early Egypt, and potentially, even further back. In practice though, sadly, these early cook books were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are a few clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few documents describing recipes cooked by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Aspicius tells us how the chefs of Roman times used many spices and herbs, including a few that are still present in modern kitchens such as basil, rue and parsley. Moving on, there were two interesting books which appeared in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the indian food that appears on menues today, but rather accounts of the types of food enjoyed by the nobility of that time. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. These new culinary innovations prompted a torrent in recipe publications, some of which are now in private libraries. By the advent of the 1900s, cookery publications are in high demand, mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Avga O Graten (Eggs Au Gratin) recipe.
