Gratinated Eggs Recipe
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 8 |
| Smoked Bacon | 150g |
| Butter | 25g |
| All-Purpose Flour | 25g |
| Whole Milk | 250ml |
| Parmigiano Reggiano DOP | 40g |
| Nutmeg | to taste |
| Salt | to taste |
| Black Pepper | to taste |
| Fresh Parsley | to taste |
Instructions
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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.
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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.
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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.
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While the sauce is thickening, chop the smoked bacon into small cubes and set it aside.
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Once the eggs are cool enough to handle, peel them and cut them in half lengthwise.
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Preheat your oven to 200°C (392°F), setting it to the fan-forced setting.
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In a baking dish, spread half of the béchamel sauce on the bottom. Arrange the halved eggs on top, cut side up.
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Pour the remaining béchamel sauce over the eggs, covering them evenly.
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Sprinkle the top with a generous amount of black pepper and grated Parmigiano Reggiano cheese.
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Add the chopped smoked bacon evenly across the top for an extra burst of flavor.
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Place the dish in the oven and bake for 15 minutes, until the top is golden brown and bubbling.
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Once baked, remove from the oven and garnish with freshly chopped parsley.
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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.
