ADVERTISEMENT
6 large eggs
50 cl of milk
50 g unsalted butter
1 tablespoon all-purpose flour
1 tablespoon of thick crème fraîche
Grated nutmeg, to your taste
100 g grated Gruyère cheese
Salt and pepper to taste
Necessary kitchen equipment
To make this recipe, you will need:
A medium saucepan
A whip
A gratin dish
A knife and a cutting board
An oven, preheated to 205°C (400°F)
Detailed instructions:
Preparing the eggs: Start by cooking the eggs in boiling water for 10 minutes. After having cooled and peeled them, cut them in half.
Preparation of the béchamel: In a saucepan, melt the butter and add the flour to form a roux. Cook for about a minute before gradually adding the milk, whisking to avoid lumps. Once the sauce has thickened, add the crème fraîche, a pinch of nutmeg, salt and pepper.
Assembly: Arrange the egg halves in a gratin dish, pour the béchamel evenly on top, then sprinkle with grated Gruyère.
Cooking: Bake for about 25 minutes, until the top is golden and bubbly.
Tips and tricks
continued on next page
ADVERTISEMENT
