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Hard-Boiled Egg Gratin with Béchamel Sauce

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    Hard-Boiled Egg Gratin with Béchamel Sauce 🥚🧀

    This gratin takes me back to those simple but delicious dinners from my childhood, where my mother transformed everyday ingredients into a feast. This creamy hard-boiled egg dish, topped with a smooth béchamel sauce, was one of our favorites. Easy to make and oh-so-comforting, it’s perfect for a meal with family or friends. You’ll love the simplicity and flavor of this classic!

    Ingredients :

    6 hard-boiled eggs
    50g butter
    50g flour
    500ml milk
    100g grated cheese (Gruyere or Comté)
    1 pinch nutmeg
    Salt and pepper
    Preparation:

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    Preparation :

    Preheat the oven to 180°C.
    Peel the hard-boiled eggs and cut them in half. Place them in a buttered baking dish.
    In a saucepan, melt the butter over low heat. Add the flour and mix well to form a roux. Cook for 1 to 2 minutes.

    Gradually pour in the milk while whisking to avoid lumps. Continue stirring until thickened.
    Season with salt, pepper and nutmeg. Remove from heat and stir in half of the grated cheese.
    Pour the béchamel sauce over the eggs, then sprinkle with the remaining cheese.

    Bake for 20 minutes, until the gratin is golden brown.

    Serve hot with a green salad or fresh bread!

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