Serves : 4
Preparation time: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 2 red onions, thinly sliced
- 60 ml (4 tablespoons) olive oil
- 30 ml (2 tbsp.) maple syrup
- 45 ml (3 tbsp.) red wine vinegar
- 250 ml (1 cup) red peppers, julienned
- 5 ml (1 tsp.) thyme sprigs
- 2 garlic cloves, minced
- 250 ml (1 cup) homemade béchamel sauce
- 250 ml (1 cup) cooked ham, in small cubes
- 250 ml (1 cup) mozzarella cheese
- 4 eggs, poached
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot skillet, sauté onions in olive oil for 2 to 3 minutes.
- Add maple syrup, vinegar, bell bell pepper, thyme and garlic and simmer over low heat for 10 minutes. Check seasoning.
- In a bowl, combine the béchamel sauce, ham and mozzarella.
- Divide the onion compote between small individual gratin dishes, followed by the béchamel and ham mixture, and bake for 15 minutes.
- Serve with a poached egg and slices of toast.
