Hard-Boiled Egg Gratin In A Bechamel Sauce

Hard-Boiled Egg Gratin In A Bechamel Sauce might be a good recipe to expand your side dish recipe box. This recipe makes 3 servings with 387 calories, 20g of protein, and 28g of fat each. For $1.26 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 2 people found this recipe to be delicious and satisfying. Head to the store and pick up salt and pepper, nutmeg, flour, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 46%, this dish is pretty good. Try 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 for similar recipes.

Servings: 3

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

45 grams (1.5 oz) butter

6 eggs

1 tablespoon flour

30 grams (1 oz) Gruyère cheese, grated

500 ml (16 fl oz) milk

Pinch freshly grated nutmeg

1 onion

Salt and white pepper

Equipment:

sauce pan

frying pan

bowl

whisk

grill

Cooking instruction summary:

  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.

 

Step by step:


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.

3. 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.

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.

6. 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.

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.


Nutrition Information:

Quickview
386 Calories
19g Protein
28g Total Fat
13g Carbs
6% Health Score
Limit These
Calories
386k
19%

Fat
28g
43%

  Saturated Fat
14g
93%

Carbohydrates
13g
5%

  Sugar
9g
11%

Cholesterol
387mg
129%

Sodium
538mg
23%

Get Enough Of These
Protein
19g
40%

Selenium
32µg
47%

Phosphorus
408mg
41%

Vitamin B2
0.67mg
40%

Calcium
351mg
35%

Vitamin B12
1µg
30%

Vitamin D
3µg
24%

Vitamin A
1175IU
24%

Vitamin B5
2mg
21%

Zinc
2mg
15%

Vitamin B6
0.3mg
15%

Folate
54µg
14%

Potassium
426mg
12%

Vitamin B1
0.17mg
11%

Iron
1mg
10%

Magnesium
38mg
10%

Vitamin E
1mg
9%

Manganese
0.11mg
5%

Copper
0.09mg
4%

Vitamin C
2mg
3%

Fiber
0.76g
3%

Vitamin B3
0.44mg
2%

Vitamin K
2µg
2%

covered percent of daily need
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