Hard-boiled egg gratin in a bechamel sauce
A creamy and savory side dish featuring hard-boiled eggs in a luscious bechamel sauce, topped with gruyère cheese and nutmeg. This recipe is perfect for a comforting meal on a chilly evening and provides 17% of your daily vitamins and minerals. It is fitting for those following a balanced diet and is ideal for holidays or special occasions.
Ingredients
butter
42.52 g
free range eggs
6
flour
1 Tbsp
gruyere
28.35 g
milk
16 fl. oz.
ground nutmeg
1 pinch
onion
1
salt and pepper
3 servings
Method
- Hard-boil the eggs: bring a saucepan of salted water to the boil.
- Add the eggs, reduce the heat and simmer for 10 minutes.
- Put the eggs into cold water until just cool enough to handle and then shell. (A trick for shelling hard-boiled eggs is to roll them with the palm of your hand on a hard surface to break up the shell and then peel them under a slow stream of running water.) Reserve the eggs in a bowl of warm water.Melt the butter in a saucepan or small frying pan over low heat.
- Add the onion and cook, stirring frequently, until tender but not coloured.Prepare the bchamel sauce: melt the butter in a medium heavy-bottomed saucepan over low heat.
- Add the flour and whisk for about 2 minutes; do not allow it to colour.
- Whisk in the milk and bring to the boil, whisking constantly to avoid lumps. Season with the nutmeg and salt and pepper to taste. Reduce the heat and simmer for 10 minutes, whisking constantly and scraping the bottom and sides of the pan to prevent the sauce from sticking. Stir in the cooked onions and cook for 5 minutes.
- Heat the grill. Slice the eggs 1 cm (0.4 inch) thick.
- Spread a thin layer of the bchamel sauce over the bottom of the gratin dish.
- Layer the egg slices over the bchamel sauce and coat with the remaining sauce.
- Sprinkle with grated cheese, then grill, turning the dish if necessary to colour evenly, until the top is golden brown.
- Serve immediately.
Nutrition:
386 kcal
Carbs
13 g
Fat
28 g
Protein
19 g
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