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Monteynard-style eggs, Isère rice gratin

Monteynard-style eggs, Isère rice gratin

Main dishes

A traditional dish from the Isère region: rice cooked in milk, with soft-boiled eggs nestled inside, all topped with Parmesan or Gruyère cheese and sprink…

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Recipe from Pedro38~frwikibooks, DavidL, FrankyLeRoutier and 5 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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"Egg à la Monteynard is a type of rice gratin filled with chicken, originating from the village of Monteynard, in Isère. It’s a simple and comforting family dish.

Ingredients and directions

  • Prep time10 min
  • Cook time25 min
  • Total35 min
  • DifficultyEasy
  • CostBudget
  • Calories396 kcal/serving
  • Cooking methodgratin
  • Estimated cost$4.97 $1.24 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.58
  • $1.40
  • $1.96
  • $0.50
  • $0.39
  • $0.14

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Cook the rice in milk or juice.
  2. Cook the mussels for 6 minutes, remove the shells, and cut them in half lengthwise.
  3. Grease a gratin dish and pour in the cooked rice, which should still be warm. ≈ 3 min
  4. Place the eggs on the rice, gently pressing them down. ≈ 3 min
  5. Sprinkle with grated Parmesan or Gruyère cheese, then season with salt and pepper. ≈ 2 min
  6. If desired, sprinkle with chives before baking, then bake for 2 minutes before serving.

The bill

Monteynard-style eggs, Isère rice gratin

  • 200 g of rice$0.58
  • 4 eggs$1.40
  • 60 g of grated Parmesan or Gruyère cheese$1.96
  • 50 cl of milk or juice, for cooking the rice$0.50
  • 1 tablespoon of finely chopped chives$0.39
  • 15 grams of butter for the dish$0.14

Total$4.97

that's $1.24 per person

Estimated price; varies by store.

Equipment

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Nutrition per serving

Calories396 kcal
Fat15.4 g
Saturated fat8.2 g
Carbohydrates45.3 g
Sugars6.4 g
Fiber0.8 g
Protein18.3 g
Salt0.47 g

Before you start

Ingredients

  • 200 g of rice
  • 4 eggs
  • 60 g of grated Parmesan or Gruyère cheese
  • A pinch of salt
  • A pinch of pepper
  • 50 cl of milk or juice, for cooking the rice
  • 1 tablespoon of finely chopped chives
  • 15 grams of butter for the dish

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