Creamy Gratinated Eggs with Smoked Bacon and Parmesan

Gratinated Eggs Recipe
Category: Main Courses
Servings: 4

Ingredients

Instructions

1. Start by boiling the eggs in plenty of water. Once cooked, remove them from the water and set them aside in a bowl to cool.

2. Next, prepare the béchamel sauce. In a small saucepan, melt the butter over medium heat. Once melted, add the flour and stir well to combine. Gradually add the milk in a thin stream, whisking continuously to prevent any lumps from forming.

3. Season the sauce with a pinch of nutmeg, salt, and black pepper to taste. Allow the sauce to simmer on low heat until it thickens, then turn off the heat and set it aside.

4. While the sauce is thickening, chop the smoked bacon into small cubes and set it aside.

5. Once the eggs are cool enough to handle, peel them and cut them in half lengthwise.

6. Preheat your oven to 200°C (392°F), setting it to the fan-forced setting.

7. In a baking dish, spread half of the béchamel sauce on the bottom. Arrange the halved eggs on top, cut side up.

8. Pour the remaining béchamel sauce over the eggs, covering them evenly.

9. Sprinkle the top with a generous amount of black pepper and grated Parmigiano Reggiano cheese.

10. Add the chopped smoked bacon evenly across the top for an extra burst of flavor.

11. Place the dish in the oven and bake for 15 minutes, until the top is golden brown and bubbling.

12. Once baked, remove from the oven and garnish with freshly chopped parsley.

13. Serve the gratinated eggs hot, with a final sprinkle of black pepper and a touch of extra parsley if desired.

Enjoy this rich and comforting dish as a flavorful main course for any occasion! The combination of creamy béchamel, smoky bacon, and the sharpness of Parmigiano creates a savory treat that will delight your guests or family.