Easy

Eggs au gratin with cod and pepper béchamel

Name: Eggs au gratin with cod and pepper béchamel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Egg (8 medium, shelled); 200 g Desalted cod (ready to cook, skinless and boneless); 500 g Milk; 35 g Plain flour; 120 g Spring Onion; 6 g Garlic (2 cloves); 120 g Red pepper (trimmed); 30 g Extra virgin olive oil; 4 g Parsley (chopped); 0.5 g Salt (only if needed)

Total time55 min Preparation and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

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

Rating Not yet rated

Poached eggs covered with a béchamel of desalted cod, spring onion and red pepper, lightly browned under the grill.

Jump to steps

20 minpreparation and possible waiting

35 mincooking

4servings

1.536 kcalwhole recipe

384 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: 55 min Preparation and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Allergens

View full classification 21 tags

Diet

Pescatarian

Dietary requirements

Nut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBakingSautéing

Appliances

CasseroleOven

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

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

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.