Hard-boiled egg gratin with béchamel sauce
6 large eggs
50 cl milk
50 g unsalted butter
1 tbsp all-purpose flour
1 tbsp heavy cream
Grated nutmeg, to taste
100 g grated Gruyere cheese
Salt and pepper to taste
Kitchen equipment needed
To make this recipe you will need:
A medium saucepan
A whisk
A baking dish
A knife and cutting board
An oven, preheated to 205°C (400°F)
Detailed instructions
Preparing the eggs: Start by cooking the eggs in boiling water for 10 minutes. After cooling and peeling them, cut them in half.
Preparing the béchamel: In a saucepan, melt the butter and add the flour to form a roux. Let it cook for about a minute before gradually incorporating the milk, whisking to avoid lumps. Once the sauce has thickened, add the crème fraîche, a pinch of nutmeg, salt and pepper.
Assembly: Arrange the egg halves in a gratin dish, pour the béchamel evenly over the top, then sprinkle with grated Gruyère cheese.
Cooking: Bake for about 25 minutes, until the top is golden and bubbly.
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