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## How to Make Hard-Boiled Egg Gratin with Béchamel Sauce
### Ingredients:
– 6 large eggs (hard-boiled and peeled)
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 2 cups whole milk (warmed)
– Salt and freshly cracked black pepper, to taste
– A pinch of nutmeg (optional)
– 1/2 cup grated cheese (Gruyère, Parmesan, or cheddar)
– 1/4 cup breadcrumbs (preferably panko)
– Fresh herbs for garnish (optional)
### Instructions:
#### 1. **Boil the Eggs:**
Start by boiling the eggs. Place them in a pot and cover with water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 10-12 minutes. Once done, transfer the eggs to an ice water bath to cool quickly. Peel the eggs once they have cooled down. Slice each egg into halves or quarters, depending on your preference.
#### 2. **Prepare the Béchamel Sauce:**
In a saucepan, melt the butter over medium heat. Once melted, add the flour and stir constantly to create a smooth roux. Continue cooking for 1-2 minutes, but do not let the mixture brown. Slowly add the warm milk to the roux, stirring continuously to prevent lumps from forming. Cook the mixture over low to medium heat until it thickens and coats the back of a spoon, about 5-7 minutes.
Season the béchamel sauce with salt, pepper, and a pinch of nutmeg. Taste the sauce and adjust the seasoning as needed.
#### 3. **Assemble the Gratin:**
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or gratin dish. Arrange the sliced hard-boiled eggs in a single layer at the bottom of the dish.
Pour the béchamel sauce evenly over the eggs, making sure they are well-covered. Sprinkle the grated cheese over the top of the sauce, followed by the breadcrumbs. You can mix the breadcrumbs with a little bit of melted butter to ensure they crisp up beautifully in the oven.
#### 4. **Bake the Gratin:**
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly. If you want a more pronounced golden color, you can place the gratin under the broiler for an additional 2-3 minutes, watching carefully to prevent burning.
#### 5. **Serve and Garnish:**
Once the gratin is ready, remove it from the oven and let it cool for a few minutes. Garnish with fresh herbs of your choice, and serve immediately while hot. This dish pairs beautifully with a simple green salad or crusty bread.
## Variations and Tips
1. **Add Vegetables:** To make the dish more substantial, consider adding sautéed spinach, mushrooms, or leeks to the gratin before layering the eggs. This will not only enhance the flavor but also add color and texture.
2. **Use Different Cheeses:** While Gruyère is a classic choice, feel free to experiment with other cheeses such as cheddar, fontina, or even a bit of blue cheese for a more complex flavor profile.
3. **Herb-Infused Béchamel:** For added flavor, infuse your béchamel sauce with herbs such as thyme or bay leaves. Simply add the herbs to the milk as it warms, and strain them out before adding to the sauce.
4. **Make it Spicy:** For a kick, add a small amount of Dijon mustard or hot sauce to the béchamel sauce, or top the gratin with a sprinkling of red pepper flakes before baking.
## Conclusion
Hard-Boiled Egg Gratin with Béchamel Sauce is a dish that combines comfort with elegance. With its creamy béchamel sauce, rich hard-boiled eggs, and crispy, golden top, it’s a satisfying and visually appealing meal that’s sure to impress. Whether served as a side dish, a light meal, or a brunch favorite, this gratin is versatile and always delicious. By experimenting with different cheeses, herbs, and seasonings, you can make this classic dish your own, ensuring it becomes a staple in your culinary repertoire.
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