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Beef-stuffed eggs baked with béchamel

Name: Beef-stuffed eggs baked with béchamel
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g Egg (8 eggs); 500 g Minced beef; 12 g Garlic; 180 g Onion; 100 ml Tomato sauce; 50 g Plain flour; 500 ml Milk; 30 g Butter; 60 ml Extra virgin olive oil (30 ml filling and 30 ml béchamel); 6 g Parsley (3 g filling and 3 g béchamel); 0.3 g Black pepper; 2 g Salt

Total time1 h 20 min Preparation 35 min · Cooking 35 min · Resting 10 min

Preparation excluding the indicated waiting: 35 min · Cooking: 35 min · Resting: 10 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Milk, Butter. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce, Plain flour.

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Beef-stuffed eggs baked with béchamel. Cook the meat filling before grilling, which only browns the surface.

Jump to steps

35 minpreparation excluding indicated waiting

35 mincooking

10 minResting

4servings

3.174 kcalwhole recipe

793 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation 35 min · Cooking 35 min · Resting 10 min

Preparation excluding indicated waiting: 35 min · Cooking: 35 min · Resting: 10 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Spanish

Allergens

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Diet

Omnivorous

Dish type

Main course

Meal

Lunch

Preparation

Baking

Appliances

OvenBlenderWhisk

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Boil eggs for 10 minutes from boiling. Cool for 10 minutes, peel and halve. Separate whites and yolks.
Soften chopped garlic and onion in 30 ml oil for 8 minutes. Add beef, pepper and half the salt and cook for 6 minutes, breaking up, until fully cooked. Stir in tomato sauce and 3 g parsley.
Process cooked filling and fill the 16 halves. Put in an oven dish.
Cook flour in 30 ml oil for 2 minutes. Gradually whisk in milk and cook for 10 minutes until thick. Add remaining salt and 3 g parsley.
Cover eggs with béchamel, crumbled yolks and diced butter. Grill for about 4 minutes until golden. Serve four halves per person.

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Ingredients

Method

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