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Detailed ingredients
6 hard boiled eggs: provide a firm texture and a delicate flavour.
4 slices of ham: add a salty and savoury note.
50 g butter: For a creamy béchamel sauce.
50 g flour: To thicken the sauce.
500 ml milk: The base of the béchamel, gives it softness and creaminess.
100 g grated cheese (Gruyère, Comté): For a rich and melting béchamel.
Salt, pepper: Seasoning for the sauce.
Nutmeg (optional): A delicate touch to liven up the béchamel.
Kitchen equipment needed
Medium saucepan
Whisk
Gratin dish
Wooden spoon
Chopping board
Sharp knife
Making the Cheese Béchamel
In a medium saucepan, melt 50g butter over medium heat.
Add 50g flour and stir well to form a roux. Cook for 2 minutes without browning.
Gradually pour in 500ml milk, stirring constantly to avoid lumps.
Continue cooking until thickened.
Add 100g grated cheese, stir until melted.
Season with salt, pepper and nutmeg (if desired).
Assemble the eggs and ham
Halve 6 hard-boiled eggs.
Wrap each egg half in half a slice of ham.
Assemble the Gratin
Preheat the oven to 180°C (350°F).
Place the eggs in a baking dish, cut side down.
Cover the eggs with the cheese béchamel.
Cooking the gratin
Cook for 15-20 minutes until the sauce is bubbly and golden.
If necessary, place under the grill for 2 minutes to brown it further.
Service
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