Eggs au gratin with Béchamel sauce
Eggs au gratin is a delicious, filling dish that is perfect for brunch. Hard-boiled eggs, crispy bacon bits with a nutmeg-scented béchamel sauce topped with grated cheese.
Equipment
- 2 Saucepans
- 1 Frying pan
- 1 Oven proof dish
Ingredients
- 6 Eggs
- 200 g Bacon (7oz)
- 100 g Grated cheese (3.5 oz) to your liking
- 500 ml Milk (17fl.oz)
- 50 g Butter (1.7 oz)
- 3 tbsp All-purpose flour
- Salt to your liking
- White pepper to your liking
- Grated nutmeg to your liking
Instructions
Eggs
- Place the eggs in a small saucepan over high heat. Cover with cold water.
- When the water is almost boiling, set a timer for 7 minutes.
- Lower the heat slightly to keep the water bubbling but not boiling rapidly.
- When the cooking time is up, drain the hot water and refill with cold water. Leave the eggs in cold water for a few minutes. Peel the eggs and then cut them into halves
Béchamel sauce
- In a small saucepan melt the butter then add the flour. Stir constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 1 minute.
- Then add the milk a little at a time, bring to the boil while constantly whisking, 3-5 min.
- Season with salt, white pepper and grated nutmeg.
Bacon
- Begin by cutting the bacon into small pieces.
- Then heat a frying pan over medium heat until hot, add bacon bits and spread it out in the pan. Stir and cook the bacon until golden.
Au gratin
- Heat the oven to 200° C (392° F)
- Place the egg halves in a medium-sized baking dish (yolk side up).
- Add the crispy bacon pieces over the egg halves.
- Pour over the béchamel sauce and sprinkle grated cheese over it.
- Bake until the cheese has melted and turned beautifully golden about 10 minutes.
