Description:
Hard-Boiled Egg Gratin with Béchamel Sauce is a comforting and indulgent dish that combines the richness of creamy béchamel sauce with the hearty simplicity of hard-boiled eggs. It’s a perfect dish for breakfast, lunch, or a light dinner, offering a wonderful blend of flavors and textures. The dish is topped with cheese and baked to golden perfection, resulting in a crispy top and a smooth, velvety interior. This recipe can be customized with various seasonings and toppings to suit your tastes.
Ingredients:
For the Hard-Boiled Eggs:
6 large eggs
Salt (for boiling water)
For the Béchamel Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk (whole milk preferred)
Salt and pepper, to taste
¼ teaspoon ground nutmeg (optional)
1 cup grated cheese (Gruyère, cheddar, or Parmesan, or a mix)
For the Gratin:
1 tablespoon butter (for greasing)
½ cup breadcrumbs (optional for extra crunch)
1 tablespoon chopped parsley (optional for garnish)
Instructions:
Prepare the Eggs:
Place the eggs in a pot and cover with water. Add a pinch of salt.
Bring to a boil over medium-high heat. Once the water boils, reduce the heat and let it simmer for 10 minutes.
Remove the eggs from the water and cool them under cold running water or in an ice bath. Peel the eggs once they are cool.
Make the Béchamel Sauce:
In a saucepan, melt the butter over medium heat.
Add the flour and whisk constantly for 1-2 minutes to create a roux. Do not let it brown.
Slowly pour in the milk while whisking continuously to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
Season with salt, pepper, and nutmeg (if using).
Stir in ½ cup of the grated cheese until it melts into the sauce, then remove from heat.
Assemble the Gratin:
Preheat the oven to 375°F (190°C).
Grease a baking dish with butter.
Slice the hard-boiled eggs in half and arrange them in the greased baking dish, yolk-side up.
Pour the béchamel sauce over the eggs, making sure they are well-coated.
Sprinkle the remaining cheese on top, and if using, add breadcrumbs for a crunchy topping.
Bake:
Place the dish in the oven and bake for 15-20 minutes, or until the top is golden and bubbling.
Optionally, you can broil for the last 2-3 minutes to get a crispier top.
Serve:
Garnish with fresh parsley before serving, if desired.
Tips:
For a richer flavor, use a combination of cheeses like Gruyère and Parmesan.
Add some heat: If you like a little spice, try adding a pinch of cayenne pepper or some finely chopped jalapeños to the béchamel sauce.
Make it ahead: You can prepare the hard-boiled eggs and béchamel sauce in advance. Assemble and bake just before serving.
Breadcrumbs: If you like extra crunch, sprinkle panko breadcrumbs over the cheese before baking for a golden, crispy topping.
Herbs and seasonings: Fresh thyme or rosemary in the béchamel sauce can elevate the dish’s flavor.
Variations:
Vegetarian Version: Add sautéed spinach, mushrooms, or roasted vegetables to the dish before baking for a more filling meal.
Meat Lover’s Version: Add crumbled bacon or ham into the béchamel sauce or on top of the eggs before baking for a meaty twist.
Spicy Version: Incorporate a teaspoon of Dijon mustard or a few dashes of hot sauce into the béchamel sauce for added tang and heat.
Corrections:
Make sure to not overcook the eggs when boiling them. The yolks should be firm, but not overdone, to avoid a greenish tint or overly dry texture.
If your béchamel sauce becomes too thick, simply add a little more milk to reach the desired consistency before pouring over the eggs.
Enjoy:
Now, your Hard-Boiled Egg Gratin with Béchamel Sauce is ready to enjoy! Serve it hot for a rich and satisfying dish that everyone will love. Perfect for any occasion—whether a special brunch or a cozy weeknight dinner.