All of those beautifully colored Easter eggs – Don’t let them go to waste.
Hard boiled eggs, halved and baked in a creamy, cheesy Bechamel sauce. . . topped with buttered bread crumbs and baked until the sauce is bubbly and perfect.
Served with steamed asparagus or spinach, toast and jelly – oh my! Perfect for breakfast, brunch, lunch, dinner, snacks, . . . . .you get the idea.
This dish can be made a day in advance and then baked. . . .and it reheats well. It is as good on day two as it is on day one.
Breakfast is calling!
Kathy
Creamy Gratin of Hard Cooked Eggs
Hard-boiled eggs baked in a creamy Bechamel, topped with buttered bread crumbs. Baked in individual gratin dishes or in a large casserole, these eggs are wonderful served any time of day. Served with steamed or roasted asparagus and buttered toast points - heavenly.
Ingredients
- 1 tablespoon butter
- 8 Hard-boiled eggs peeled and sliced in half lengthwise
- 2 cups half and half (or heavy cream
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 cup grated Swiss cheese
- 1/2 tablespoon Dijon mustard (1 1/2 teaspoons is equal to 1/2 tablespoon)
- 1/4 teaspoon ground nutmeg (optional)
- pinch salt
- 1/2 cup bread crumbs
- 2 tablespoons butter
- paprika
Instructions
- Peel the hard-boiled eggs and slice in half lengthwise.
- Preheat oven to 350 degrees F. Set the oven rack in the middle position of your oven.
- Butter a 9x13-pan, a flat casserole dish that will hold at least 2 quarts, or enough individual Gratin dishes to hold the eggs
- Arrange the peeled and halved eggs cut-side-down in the buttered casserole dish.
- Melt the 2 tablespoons butter. Combine with the 1/2 cup bread crumbs. Set aside.
- Combine the cornstarch with the 1/4 cup water. Mix to form a smooth paste. Set aside.
- Heat the half and half or cream in a saucepan set over a medium flame. When the liquid begins to bubble, add the cornstarch mixture. Whisk continuously for one minute while the sauce boils.
- Remove from heat. Stir in the Swiss cheese, mustard, nutmeg - if using, and the salt. Pour the bechamel evenly over the eggs; top with the buttered bread crumbs. Sprinkle with paprika.
- Bake at 350 degrees for 25-30 minutes - until the gratin bubbles and the top turns golden brown.
- Serve hot.
Notes
Special Equipment – a buttered, 13×9-inch casserole; a saucepan that will hold at least 2 quarts
Be sure that you set the oven rack at the middle position;
This dish can be prepared ahead of time. If you are not going to bake the gratin right away, cover the dish with plastic wrap, and refrigerate for up to 24 hours.
This dish reheats well. Low and slow.
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