Summary

Hard-Boiled Egg Gratin In A Bechamel Sauce might be a good recipe to expand your side dish recipe box. For $1.26 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains around 20g of protein, 28g of fat, and a total of 387 calories. This recipe serves 3. Head to the store and pick up gruyère cheese, nutmeg, flour, and a few other things to make it today. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is good. Similar recipes include Serious Salads: Asparagus with Dijon Mustard Sauce and Chopped Hard Boiled Egg, Serious Salads: Asparagus with Dijon Mustard Sauce and Chopped Hard Boiled Egg, and Spinach Gratin with Hard Boiled Eggs.

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Ingredients

• 1 45 grams butter
• 2 eggs
• 3 flour
• 4 30 grams Gruyère cheese, grated
• 5 500 ml milk
• 6 Pinch freshly grated nutmeg
• 7 onion
• 8 Salt and white pepper

Directions

• 1 Hard-boil the eggs: bring a saucepan of salted water to the boil.
• 2 Add the eggs, reduce the heat and simmer for 10 minutes.
• 4 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.
• 5 Add the flour and whisk for about 2 minutes; do not allow it to colour.
• 7 Heat the grill. Slice the eggs 1 cm (0.4 inch) thick.
• 8 Spread a thin layer of the bchamel sauce over the bottom of the gratin dish.
• 9 Layer the egg slices over the bchamel sauce and coat with the remaining sauce.
• 10 Sprinkle with grated cheese, then grill, turning the dish if necessary to colour evenly, until the top is golden brown.
• 11 Serve immediately.