Eggs au gratin with cod and pepper béchamel
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free and 5 more Indicative dietary requirements
View full classification 22 tags
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 8 medium, shelled 400 g
- Desalted cod ready to cook, skinless and boneless 200 g
- Milk 500 g
- Plain flour 35 g
- Spring Onion 120 g
- Garlic 2 cloves 6 g
- Red pepper trimmed 120 g
- Extra virgin olive oil 30 g
- Parsley chopped 4 g
- Salt only if needed 0.5 g
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Method
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Finely chop the spring onion, garlic and pepper. Soften in the oil for 12–15 minutes until tender. Flake the desalted cod and check for bones; add and cook for 2 minutes.
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Add the flour and stir for 2 minutes. Gradually whisk in the hot milk and cook over a low heat for 8–10 minutes until thickened and the fish is fully cooked. Taste before adding the salt.
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Poach all eight eggs in gently simmering water, in batches of two or three, for 4 minutes until the whites are firm. Drain and place two in each of four grill-safe dishes.
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Cover with all the béchamel and place under a preheated grill for 3–5 minutes until golden spots appear. Finish with the parsley. For vulnerable people, cook the yolks until fully set.
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