Creamy Baked Eggs using a Arthur Martin
(5)
Preparation time
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Introducing the Boiled Egg Gratin, a dish that takes your humble egg on a culinary adventure! Originating from the heart of French cuisine, this delightful recipe transforms basic boiled eggs into a creamy, cheesy masterpiece that's sure to impress. Picture this: golden Comté cheese melting over perfectly boiled eggs, nestled in a bed of caramelized onions, all bathed in a luscious nutmeg-infused béchamel sauce. It's like a warm hug for your taste buds! Fun fact: gratin dishes are often associated with comfort food in France, and this one is no exception. So, whether you're hosting a brunch or simply treating yourself, this dish is bound to elevate your egg game to gourmet status!
Ingredients
- 30 g Butter
- 30 g Flour t55
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 1 Pinch(es) Nutmeg gourd
- 500 g Milk
- 100 g Onion
- 50 g Grated gruyère
Steps
Hard-boiled Eggs
- Hard-boil the eggs using an alternative cooking method.
- Peel the eggs.
- Cut the eggs in half lengthwise.
- Setaside the preparation content on a plate.
Sliced Onions
- Thinly slice the onions using an alternative cooking method.
- Setaside the preparation content on the plate.
Bechamel Sauce
- Add 30 g of butter in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 1.
- Add 30 g of flour t55, 1 pinch(es) of salt, 1 pinch(es) of pepper, 1 pinch(es) of nutmeg gourd in the food processor bowl.
- Mix manual: 3:00min / 90°C / Speed 3.
- Add 500 g of milk gradually in the food processor bowl.
- Mix manual: 7:00min / 90°C / Speed 4.
- Add 100 g of onion in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 2.
Assembly
- Preheat the oven at 180°C.
- Spread the content of the food processor bowl in a baking dish.
- Arrange the halved eggs, cut-side down, over the sauce.
- Transfer the content of the food processor bowl over the preparation content.
- Sprinkle 50 g of grated gruyère on the preparation content.
- Cook in the oven.
- Let cool slightly before serving.
- Serve Hot.
