Gratinated eggs with béchamel sauce, a tasty main dish, perfect for serving during the holidays. The recipe is really very simple, and this year I wanted to try something alternative to bring to the table for Easter lunch.
I thought of a main dish that was truly thematic since eggs are, during Easter, among the main courses. After boiling them in a small pot with water, I cut them in half, wrapped them with bacon, and then baked them with béchamel sauce.
Just because they will be cut, I recommend boiling them until hard and cooking the yolk perfectly, so it remains intact. Of course, you can replace the bacon with cooked ham or, if you prefer, even with bacon. And now let’s go to the kitchen because the gratinated eggs with béchamel sauce will be ready in a click!
If you’re interested in other egg recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Easter, All Seasons
- Energy 316.32 (Kcal)
- Carbohydrates 10.67 (g) of which sugars 5.12 (g)
- Proteins 17.80 (g)
- Fat 22.49 (g) of which saturated 11.73 (g)of which unsaturated 10.24 (g)
- Fibers 0.22 (g)
- Sodium 1,224.03 (mg)
Indicative values for a portion of 107 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 hard-boiled eggs
- 8 slices bacon
- 1 2/3 cups milk
- 2 tbsps butter
- 1/4 cups all-purpose flour
- salt (to taste)
- nutmeg
- 1/2 cups grated Parmesan cheese
Tools
- Cutting board
- Knife
- Cake pan 9.5 inches
- Small pot
- High-sided saucepan
Steps
First, place the eggs in a small pot with water and put them on the heat. From the moment it starts boiling, cook for 10 minutes. Then transfer the eggs into a bowl with cold water and let them cool.
In the meantime, prepare the béchamel sauce. Heat the milk in a high-sided saucepan and season with salt. Separately, melt the butter in a small pot. Add the flour all at once and stir until the mixture becomes hazelnut-colored.
Add it to the milk and let it thicken on the stove, stirring to avoid lumps. Once the béchamel has thickened, add the nutmeg and 1/3 cup of grated cheese taken from the total.
Now peel the eggs and cut them in half lengthwise. Wrap each half with a slice of bacon and place everything in a baking dish. Put in the oven at 356°F for 5 minutes, until the bacon becomes slightly crispy and golden.
Then remove the pan from the oven, distribute the béchamel and cheese, and put it back in the oven to gratin for another 5 minutes. The gratinated eggs with béchamel sauce are ready to be served at the table.
Storage and Tips for Gratinated Eggs with Béchamel
Oven-gratinated eggs can be stored in the fridge for 1 or 2 days in a container with a lid.
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FAQ Questions and Answers for Gratinated Eggs with Béchamel
What can I substitute for bacon?
You can use cooked ham instead of bacon.
