If you’re looking for a warm, comforting, and unique way to serve eggs, Cheesy Baked Eggs in Bechamel Sauce is an excellent choice. With its creamy, cheesy base and savory hard-boiled eggs, this dish is a flavorful take on classic ingredients. Inspired by French cuisine, this recipe combines a smooth bechamel sauce with Gruyere cheese to give a rich texture and taste. It’s perfect for brunch or as a cozy dinner entrée, with hints of nutmeg and fresh parsley for extra flavor.

Full Recipe:

Ingredients

• 4 large hard-boiled eggs, peeled and halved
• 250 ml milk (1 cup)
• 100 g grated Gruyere cheese (or another melting cheese of your choice)
• 40 g butter (about 3 tablespoons)
• 30 g all-purpose flour (about 2 tablespoons)
• Salt and pepper, to taste
• A pinch of nutmeg (optional, for a subtle warmth)
• Fresh parsley, finely chopped, for garnish

Instructions

Step 1: Prepare the Hard-Boiled Eggs

1. To begin, ensure the eggs are hard-boiled. Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, reduce heat and let simmer for about 9–10 minutes.
2. Transfer eggs to a bowl of cold water to stop the cooking process, then peel and halve them. Set aside while preparing the sauce.

Step 2: Make the Bechamel Sauce

1. In a small saucepan, melt the butter over medium heat.
2. Add the flour, stirring continuously for 2–3 minutes. This mixture, known as a roux, thickens the sauce and should become a light golden color.
3. Slowly pour in the milk, whisking constantly to avoid lumps, and cook for about 5–7 minutes until the sauce thickens. You’ll know it’s ready when it coats the back of a spoon.
4. Season with salt, pepper, and a pinch of nutmeg if desired. Stir in half of the grated cheese, reserving the rest for later.

Step 3: Assemble the Dish

1. Preheat your oven to 375°F (190°C).
2. Pour a thin layer of the bechamel sauce into the bottom of a baking dish. Arrange the halved eggs on top, cut-side down, and pour the remaining sauce over the eggs to cover them evenly.
3. Sprinkle the remaining grated cheese on top for a golden, bubbly finish.

Step 4: Bake

1. Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the top is golden and bubbly.
2. Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for added flavor and color.

Step 5: Serve

1. Serve the cheesy baked eggs warm with crusty bread, a fresh salad, or steamed vegetables for a complete meal.

Nutrition Facts (per serving)

Calories: 310
Fat: 21g
Carbohydrates: 10g
Protein: 18g
Fiber: 0g
Sugar: 3g
Cholesterol: 210mg
Sodium: 240mg

These values are approximate and based on a serving of two egg halves with sauce.

FAQs

Q: Can I use a different cheese instead of Gruyere?
A: Definitely! Gruyere adds a nutty, rich flavor, but you can use other cheeses like cheddar, Swiss, or mozzarella. Each cheese will bring its own unique flavor to the dish.

Q: How can I make the sauce gluten-free?
A: To make a gluten-free bechamel, substitute the all-purpose flour with a gluten-free flour blend. Another option is to use cornstarch as a thickening agent; dissolve 1 tablespoon of cornstarch in 2 tablespoons of milk and add it once the butter has melted.

Q: Can I add other seasonings?
A: Yes! Herbs like thyme, rosemary, or chives can add more flavor to the bechamel sauce. Freshly ground black pepper or paprika also works well with the cheese sauce.

Q: Can I make this dish in advance?
A: Yes, you can prepare the bechamel sauce and hard-boiled eggs in advance. Simply assemble the dish before baking, cover it, and refrigerate for up to 24 hours. When ready to serve, bake as instructed.

Tips for Perfect Cheesy Baked Eggs

1. Choose Fresh, High-Quality Eggs: The flavor of this dish depends on the quality of your ingredients, so start with fresh eggs.
2. Properly Cook the Roux: Cooking the butter and flour mixture (roux) for a few minutes will prevent the sauce from tasting floury. A light golden color is perfect before adding the milk.
3. Whisk Consistently: To avoid lumps, make sure you whisk continuously when adding milk to the roux.
4. Balance Seasonings: A pinch of salt, pepper, and nutmeg can make a big difference in the sauce’s flavor. Taste as you go to achieve the perfect balance.
5. Use an Oven-Safe Dish: A ceramic or glass baking dish will help cook the dish evenly in the oven and prevent it from sticking.

Storage Tips

1. Refrigeration: If you have leftovers, allow the dish to cool to room temperature, then cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 3 days.
2. Reheating: To reheat, place the dish in a 300°F (150°C) oven until warmed through, or microwave individual servings for about 1 minute. Be aware that reheating can slightly change the texture of the bechamel sauce.
3. Freezing: This dish doesn’t freeze well due to the bechamel sauce, which can become grainy after freezing and reheating. It’s best enjoyed fresh.

Conclusion

Cheesy Baked Eggs in Bechamel Sauce is a satisfying and versatile dish that combines the richness of cheese with the creamy texture of a classic bechamel sauce. The use of Gruyere cheese adds a nutty, savory note that makes each bite delectable, while the pinch of nutmeg elevates the flavor profile. This recipe is ideal for those who appreciate the comforting flavors of French cuisine and want a unique take on eggs. Whether enjoyed as a brunch centerpiece, a cozy dinner, or even a holiday side dish, this recipe is sure to impress.