Œufs au gratin

Ingredients

• 1 knob butter (For buttering the bottom of the pie-dish)
• 1 whole shallot (Cut in half and used to rub the inside of the pie-dish before buttering)
• 1 portion macaroni already boiled in milk (Cook macaroni in milk until tender before starting this recipe; enough to line the base of the pie-dish)
• 1 portion melted butter (Melted gently; used to dissolve the grated cheese into a sauce poured around the macaroni)
• 1 portion grated Parmesan, or other mild well rasped cheese (Dissolved into the melted butter to form a cheesy sauce; use a mild, finely grated hard cheese if Parmesan is unavailable)
• 1 layer's worth hard boiled eggs, sliced (Boil eggs until fully set, then peel and slice into rounds to form a complete layer over the macaroni)
• 1 fillet anchovy (Finely minced and sprinkled over the egg layer for a savoury, umami note)
• 1 pinch pepper (Freshly ground black pepper recommended; used for seasoning the egg layer)
• 1 pinch salt (Plain salt, or 'spiced salt' if available — the original suggests spiced salt as the preferred seasoning)
• 1 portion bread-crumbs (Mixed in equal proportions with grated cheese for the topping; fine, dry breadcrumbs work best)
• 1 portion grated cheese (Mixed with bread-crumbs in equal proportions to form the gratin topping)
• 1 several pea-sized pieces butter (Dotted over the breadcrumb and cheese topping to help it brown and crisp during baking)
• 1 optional portion slices of tomato, drained and seeded (Optional; halve, scoop out seeds, and leave to drain before laying on the egg layer)
• 1 optional portion thin slices of Bologna sausage (Optional; lay thin slices over the egg layer as an alternative or addition to the tomato)
• 1 optional portion mushrooms, or truffle trimmings (Optional; chop finely and sprinkle over the egg or optional topping layer before adding the breadcrumb crust)

Instructions

1. 1Take a shallot and cut it in half. Rub the cut side firmly all over the inside of a pie-dish — the base and sides — to leave a light flavour. Then, using a knob of butter, generously butter the base of the dish. This prevents sticking and adds richness to the base layer.
2. 2Spoon the macaroni that has already been boiled in milk into the prepared pie-dish and spread it out in an even layer across the base. The macaroni should cover the bottom of the dish completely. (To boil macaroni in milk: place dry macaroni in a saucepan, cover with milk, and cook over a gentle heat, stirring occasionally, until the pasta is tender and has absorbed the milk. Allow it to cool slightly before using.)
3. 3Gently melt a portion of butter in a small saucepan or bowl over low heat. Once melted, add the grated Parmesan or other mild hard cheese and stir until it dissolves into the butter to form a smooth, cheesy sauce. Pour this sauce around and over the macaroni in the dish, ensuring it seeps into the pasta layer.
4. 4Arrange a complete, even layer of sliced hard-boiled eggs over the macaroni and cheese sauce. Make sure the slices overlap slightly so that the entire surface is covered. (To hard-boil eggs: place eggs in a saucepan of cold water, bring to a boil, then cook for 10 minutes. Transfer to cold water, peel, and slice into rounds.)
5. 5If using any optional ingredients, add them now over the egg layer before seasoning. Lay slices of tomato (that have been halved, seeded by scooping out with a spoon, and left to drain on a plate) over the eggs. Alternatively, or additionally, lay thin slices of Bologna sausage over the eggs. If using mushrooms or truffle trimmings, chop them finely and sprinkle them evenly over the layer. Skip this step entirely if you prefer to keep the dish simpler.
6. 6Take a single anchovy fillet and mince it as finely as possible — almost to a paste — using a sharp knife. Sprinkle the minced anchovy evenly over the egg layer (and any optional toppings). Follow with a pinch of pepper and a pinch of salt. The original recipe suggests that 'spiced salt' — a seasoned salt blend — gives the best result if you have it available.
7. 7In a small bowl, combine the bread-crumbs and grated cheese in equal proportions — for example, one tablespoon of each — and mix them together. Spread this mixture in an even, generous coating over the entire surface of the dish. Then scatter several small pieces of butter, each roughly the size of a garden pea, across the topping. These will melt during baking and help the crust turn golden brown.
8. 8Preheat your oven to 190°C (375°F / Gas Mark 5). Place the assembled dish on the middle shelf of the oven and bake until the top takes on a golden brown tint — this typically takes around 20 to 25 minutes. Keep an eye on it from about 15 minutes in. When the surface is evenly golden and bubbling at the edges, remove from the oven and serve hot directly from the dish.