**Introduction**
The recipe for hard-boiled eggs with ham and cheese béchamel sauce is a comforting family classic, simple to prepare yet particularly delicious. It combines the tenderness of hard-boiled eggs, the sweetness of ham, and the creaminess of a generous béchamel sauce topped with melted cheese. This gratin evokes traditional cooking, homemade, accessible to all, and enjoyed by young and old alike.
**Ingredients for 4 people**
* 4 slices of cooked ham, defatted
* 30 g of cornstarch
* 500 ml of skimmed milk
* 30 g grated parmesan
* 60 g of grated cheese mix (Emmental, mozzarella, Maasdam)
* Fine salt to taste
* Ground pepper to taste
* Grated nutmeg, a pinch
**Cultural context and recipe inspiration**
In family cooking, this recipe is often passed down from generation to generation. It evokes the tradition of Sunday meals or quick preparations with what we have on hand. It also fits into an anti-waste logic: eggs, ham , a little milk and cheese become a complete and tasty dish. In the WW (Weight Watchers) diet variation, the original version offers a good balance between pleasure and control of points, while retaining its comforting character.
**Step 1 – Boiling the Eggs**
Start by placing the 8 eggs in a saucepan, cover them with cold water and a little salt. Bring to a boil and then let them cook for 10 minutes from boiling. Once cooked, immerse them in cold water to make peeling easier.
**Step 2 – Prepare the in the microwave (or in a saucepan)**
In a microwave-safe container, mix the 30g of cornstarch with a little milk to loosen it. Then add the remaining 500ml of skimmed milk, a pinch of salt, pepper, and nutmeg. Heat for 3 minutes, whisk, then continue stirring for 30 seconds at a time until thickened. Add the 30g of grated Parmesan, mix well, and set aside. (This quick method is very convenient, but can also be replaced by traditional saucepan cooking depending on your preferences.)
**Step 3 – Assembly**
Preheat the oven to 180°C (gas mark 6). Peel the hard-boiled eggs and wrap each egg half with a half-slice of defatted ham. Place them in a gratin dish (or individual casserole dishes). Pour the Parmesan béchamel sauce generously over the top, then sprinkle with the 60g of grated three-cheese cheese, spread evenly for an even gratin.
**Step 4 – Cooking**
Bake for 15 to 20 minutes, until the béchamel is hot and the top is nicely browned.
**Step 5 – Service**
Let stand for a few minutes before serving. This dish is best enjoyed warm, accompanied by cooked spinach, a crisp green salad, or steamed vegetables for a complete meal.
**Variations and tips**
* To lighten the recipe, you can reduce the amount of cheese or use only skim milk.
* Replace classic cornstarch with wheat or rice flour.
* Use classic cooked ham or even thinly sliced turkey or chicken for a lighter version.
* Add extra breadcrumbs or Parmesan cheese to the gratin for a crispier crust.
* Add mild spices like paprika or herbs like chives to enhance the flavors.
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