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Eggs au gratin with ham and young garlic béchamel

Name: Eggs au gratin with ham and young garlic béchamel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Egg (8 medium, shelled); 100 g Serrano ham (small dice); 150 g Green garlic (12, trimmed); 600 g Milk; 50 g Plain flour; 60 g Emmental cheese (grated); 35 g Extra virgin olive oil; 4 g Parsley (chopped); 1 g Salt (or to taste)

Total time50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 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. Milk: Ingredient to check: Milk, Emmental cheese. 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

Eight eggs covered with a smooth ham and young garlic béchamel and a thin layer of golden cheese.

Jump to steps

20 minpreparation and possible waiting

30 mincooking

4servings

1.945 kcalwhole recipe

486 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: 50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 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

Omnivorous Main course 30 to 60 minutes Home-style

Allergens

View full classification 22 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-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

Tick the ingredients you need to buy.

Egg 8 medium eggs 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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Let’s get cooking

Method

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.
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.
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.
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.

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.