Description

This Gratin of Hard-Boiled Eggs transforms humble ingredients into a creamy, cheesy masterpiece that delights the whole family. It’s a perfect dish for busy weeknights or relaxed gatherings, bringing everyone together with its inviting aroma.

Ingredients

Scale

6 hard-boiled eggs
2 tablespoons butter (for the sauce)
2 tablespoons flour
2 cups whole milk (or almond milk/soy milk for dairy-free)
1 teaspoon Dijon mustard
1 cup grated Gruyère cheese (or cheddar/mozzarella)
Salt and pepper to taste
Breadcrumbs (for topping)

Instructions

Preheat your oven to 180°C (350°F).
Peel your hard-boiled eggs and slice them in half lengthwise. Arrange them in a greased baking dish, cut side up.
In a saucepan, melt about 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour to create a roux, stirring continuously for about a minute.
Gradually whisk in 2 cups of milk, stirring until the mixture thickens. Season with salt, pepper, and a teaspoon of Dijon mustard.
Remove the sauce from heat and mix in 1 cup of grated Gruyère cheese until melted and smooth.
Pour the cheese sauce evenly over the arranged egg halves in the baking dish, ensuring they are all well-coated.
Sprinkle a layer of breadcrumbs over the cheese sauce for that desired crunch.
Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and bubbling.
Once baked, let the gratin cool for a few minutes before serving.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 200 mg

Keywords: Experiment with spices like nutmeg or paprika for added flavor. Fresh herbs such as chives or parsley can provide a pop of color and freshness. This dish can be prepared a day in advance and refrigerated before baking.