If you are looking for an appetizer that combines the simplicity of homemade recipes with a gourmet touch of elegance, the gratinated stuffed eggs are the perfect answer.
In this preparation, the creaminess of ricotta is combined with the unmistakable aroma of saffron and the scent of basil, all completed by a crunchy crust that will win everyone over at the first bite.
It is a versatile dish, ideal to be served hot just out of the oven, capable of transforming a few simple ingredients into a small masterpiece of flavor, perfect to serve among the holiday appetizers such as Easter or why not, Christmas or New Year’s.
Let’s immediately go below the photo to discover how to prepare these Gratinated Stuffed Eggs, but first take a look below at the other egg appetizers I have prepared for you 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4Pieces
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients for Gratinated Stuffed Eggs
- 4 eggs
- 1 cup oz cow's milk ricotta
- 1/2 cup oz Parmigiano Reggiano DOP (grated)
- 1 pinch saffron
- 6 leaves basil
- 2 pinches salt
- 1 pinch black pepper
- as needed breadcrumbs
- 1 tablespoon extra virgin olive oil
Preparation of Gratinated Stuffed Eggs
1. The secret for a perfect yolk: Before starting, I want to reveal a little family trick. If you also end up with hard-boiled eggs with the yolk always shifted towards the wall, try turning the eggs upside down in their container the night before cooking them.
This way the yolk will move towards the center and you’ll have perfect egg halves to fill!
2. Cooking the eggs: Place the eggs in a small pot, cover with cold water, and bring to a boil.
For an ideal cooking, follow my guide on [how to cook perfect hard-boiled eggs] and count 8 minutes from the moment it starts boiling.
Once ready, immediately run them under cold running water to stop the cooking and peel them gently.
3. Preparation of the filling base: While the eggs cook, prepare the cream. Coarsely chop the basil leaves and place them in the immersion blender cup along with the ricotta and a tablespoon of extra virgin olive oil.
Blend for a few seconds until you get a homogeneous mixture.
4. Flavoring: Add the grated Parmigiano, salt, pepper, and finally the saffron threads to the mixture, which will give an incredible color and aroma.
5. Combine the yolks: Cut the hard-boiled eggs in half lengthwise and, using a teaspoon, remove the yolks being careful not to break the white.
Add the yolks to the ricotta cream in the blender and blend again for a few seconds to mix everything well.
6. Stuffing and Gratinating: Generously stuff the egg halves with the obtained cream.
Sprinkle the surface with breadcrumbs (you can use my special flavored breadcrumbs for an extra touch).
7. In the oven: Arrange the eggs in a baking dish and place them in a preheated oven at 428°F with grill function for 5-6 minutes, until you see a nice browning on the surface. Alternatively, you can use the microwave with grill function for about 3 minutes.
Extra tip: Serve the gratinated stuffed eggs while still warm to fully enjoy the contrast between the soft filling and the crunchy crust. If you love saffron, you can dissolve an extra pinch in a drop of warm milk and brush it over the breadcrumbs before baking for an even more golden color!
Storage, Tips and Variations
The gratinated stuffed eggs should be enjoyed immediately, just out of the oven, to enjoy the contrast between the softness of the filling and the crunchiness of the bread.
In the refrigerator: If there are leftovers, you can store them in an airtight container for a maximum of 1 day.
How to reheat: To avoid making the egg rubbery, do not use the microwave to reheat them; it’s better to place them in a hot oven or air fryer for 3-4 minutes to revive the gratin.
How to reheat: To avoid making the egg rubbery, do not use the microwave to reheat them; it’s better to place them in a hot oven or air fryer for 3-4 minutes to revive the gratin.
The Ricotta: For this recipe, I recommend cow’s or sheep’s ricotta that is well-drained. If it’s too fresh and releases whey, it might wet the egg during gratin. Pass it through a fine-mesh strainer before using.
Grill Matters: Every oven is different! Since hard-boiled eggs tend to harden if heated too long, make sure the grill is already hot when you place the dish in. The stay in the oven should be short and intense.
Grill Matters: Every oven is different! Since hard-boiled eggs tend to harden if heated too long, make sure the grill is already hot when you place the dish in. The stay in the oven should be short and intense.
Saffron: If you use threads, let them infuse in the tablespoon of extra virgin oil for 10 minutes before blending everything; they will release much more color and aroma.
Saffron: If you use threads, let them infuse in the tablespoon of extra virgin oil for 10 minutes before blending everything; they will release much more color and aroma.
Melted Heart: If you want an even more enticing effect, insert a small cube of smoked provola or well-drained mozzarella in the center of the filling before sprinkling with breadcrumbs.
Mushroom Version: Saffron marries wonderfully with mushrooms. You can add a tablespoon of finely chopped sautéed mushrooms to the ricotta mix.
Other Recipes
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FAQ Frequently Asked Questions Gratinated Stuffed Eggs
Can I prepare the eggs in advance and gratinate them at the last moment?
Definitely! It’s a great time-saving strategy. You can stuff the eggs and keep them in the fridge (without breadcrumbs) for up to 4-5 hours before serving. Add the breadcrumbs and immediately place them under the hot grill when ready to serve.
Won’t the hard-boiled egg become rubbery in the oven?
The secret lies in speed. If you leave the eggs in the oven at moderate temperature for too long, the white will become hard. Using the grill at full power for a few minutes, you will warm up the filling and brown the crust without ruining the egg’s texture.
I don’t have saffron, how can I substitute it?
If you want to maintain the intense yellow color, you can use a pinch of turmeric. If instead you are looking for a different but equally refined flavor, try some sweet paprika or grated lemon zest for a more citrusy and fresh version.
What if the yolk is not perfectly centered despite grandpa’s trick?
Don’t worry! Even if the egg white cavity turns out to be a bit thin on one side, the ricotta cream is thick and stable: you will still be able to fill it without any problem. The final gratin will hide any small aesthetic imperfection.
