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A gratin of onion, sausage, cheese & bacon with baked eggs


  • Preheat oven to 180°C fan forced (200°C normal).
  • Blanch the sausages in simmering water until firm to the touch. Drain well and grill or panfry until golden. Then slice and set aside.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onions and bacon until tender, but NOT coloured, stirring now and again.
  • Add the sliced sausages to the pan and toss well. Then spoon the mixture into a large gratin (or any ovenproof dish) and spread out right to the edges.
  • Combine the breadcrumbs with the grated cheese and sprinkle half over the sausage mixture. Then make 4 indents in the top and carefully break an egg into each cavity. Season well and scatter the remaining crumb mixture over the top. Spray with oil and cook in the oven for about 8-10 mins until the eggs are just set.
  • To make the vinaigrette, whisk the mustard with the garlic until smooth. Then add enough vegie oil to reach dressing consistency, continually whisking. Add the vinegar with seasonings and whisk.
  • Arrange the lettuce wedges on a plate and sprinkle the dressing over the top.
  • Serve the gratin in the middle of the table with the salad on the side.
  • BUDGET EATS – approx. $2.73 per person


  • 3 pure pork sausages
  • olive oil
  • 3-4 large onions, sliced
  • 3 rindless bacon rashers, sliced
  • 1 cup very fine fresh breadcrumbs
  • 2 cups grated tasty cheese
  • 4 large eggs
  • sea salt & freshly ground pepper
  • olive oil spray
  • 2 heaped tspn Dijon mustard
  • 2 garlic cloves, crushed
  • vegetable oil
  • a splash of white wine vinegar
  • 6 wedges of iceberg lettuce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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