Eggs Stuffed and Au Gratin’

Rating: 3.67 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Béchamel sauce:

For the celery salad:


Hard eggs, peel and cut in half.

Separate yolks and mash with a fork.

Clean mushrooms and cut into small cubes by hand or possibly in a blitz chopper.

Peel onion, cut into small cubes.

Heat butter in a frying pan.

Sauté the onion, add the mushrooms and cook until the liquid has evaporated.

Finally, season with salt, pepper, chopped parsley. Cool the onion-mushroom mixture a little and then mix with the egg yolks.

Fill this quantity into the halved eggs.

For the béchamel sauce: in a saucepan, cream the butter, brown the flour in it

and gradually pour in hot milk (a quarter to 1/2 L of milk), whisk until smooth and cook to desired consistency.

Season with salt, pepper and freshly grated nutmeg.

Butter a gratin dish and sprinkle with a tiny bit of bread crumbs.

Place the stuffed eggs in the dish and cover with the béchamel sauce.

Bake in the oven heated to 200 °C for about 10-15 minutes.

Serve with a celery salad: peel a celery bulb and cut it into strips.

Boil in water seasoned with a little sugar, salt and the juice of a lemon.

Chop a small onion and mix it with the cooked, still warm celery.

Marinate with vinegar and oil, mix well and cool.

Mix the stuffed and gratinated eggs with the celery salad.

Related Recipes: