Eggs au gratin with ham and young garlic 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 6 more Indicative dietary requirements
View full classification 21 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
- Serrano ham small dice 100 g
- Green garlic 12, trimmed 150 g
- Milk 600 g
- Plain flour 50 g
- Emmental cheese grated 60 g
- Extra virgin olive oil 35 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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Chop the young garlic and soften in the oil for 5 minutes. Add the ham and stir for 1 minute. Add the flour and cook for 2 minutes without browning.
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Gradually whisk in the hot milk to prevent lumps. Cook over a low heat for 8–10 minutes, stirring, until the béchamel coats a spoon. Taste and adjust with the salt, allowing for the salty ham.
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Poach all eight eggs in gently simmering water, in batches of two or three, for 4 minutes or until the whites are firm. Drain well and place two eggs in each of four ovenproof dishes.
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Cover with all the béchamel, scatter over the Emmental and place under a preheated grill for 3–5 minutes, watching until golden. Finish with the parsley. For vulnerable people, make sure the yolks are fully set too.
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