Hard-Boiled Egg Gratin In A Bechamel Sauce

Health score
6%
Hard-Boiled Egg Gratin In A Bechamel Sauce
45 min.
3
387kcal
67.16%sweetness
100%saltiness
26.82%sourness
16.46%bitterness
62.99%savoriness
99.05%fattiness
0%spiciness

Ingredients

  • 1.5 oz butter 
  •  eggs 
  • tablespoon flour 
  • oz gruyere cheese grated
  • 16 fl. oz. milk 
  • pinch nutmeg freshly grated
  •  onion 
  • servings salt and pepper white

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk
  • grill

Directions

  1. Hard-boil the eggs: bring a saucepan of salted water to the boil.
  2. Add the eggs, reduce the heat and simmer for 10 minutes.
  3. Put the eggs into cold water until just cool enough to handle and then shell. (A trick for shelling hard-boiled eggs is to roll them with the palm of your hand on a hard surface to break up the shell and then peel them under a slow stream of running water.) Reserve the eggs in a bowl of warm water.Melt the butter in a saucepan or small frying pan over low heat.
  4. Add the onion and cook, stirring frequently, until tender but not coloured.Prepare the bchamel sauce: melt the butter in a medium heavy-bottomed saucepan over low heat.
  5. Add the flour and whisk for about 2 minutes; do not allow it to colour.
  6. Whisk in the milk and bring to the boil, whisking constantly to avoid lumps. Season with the nutmeg and salt and pepper to taste. Reduce the heat and simmer for 10 minutes, whisking constantly and scraping the bottom and sides of the pan to prevent the sauce from sticking. Stir in the cooked onions and cook for 5 minutes.
  7. Heat the grill. Slice the eggs 1 cm (0.4 inch) thick.
  8. Spread a thin layer of the bchamel sauce over the bottom of the gratin dish.
  9. Layer the egg slices over the bchamel sauce and coat with the remaining sauce.
  10. Sprinkle with grated cheese, then grill, turning the dish if necessary to colour evenly, until the top is golden brown.
  11. Serve immediately.

Nutrition Facts

Calories387kcal
Protein20.55%
Fat65.46%
Carbs13.99%

Properties

Glycemic Index
86.67
Glycemic Load
5.01
Inflammation Score
-6
Nutrition Score
16.341739130435%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
1.84mg
Kaempferol
0.24mg
Myricetin
0.01mg
Quercetin
7.44mg

Taste

Sweetness:
67.16%
Saltiness:
100%
Sourness:
26.82%
Bitterness:
16.46%
Savoriness:
62.99%
Fattiness:
99.05%
Spiciness:
0%

Nutrients percent of daily need

Calories:386.64kcal
19.33%
Fat:28.15g
43.3%
Saturated Fat:14.87g
92.91%
Carbohydrates:13.54g
4.51%
Net Carbohydrates:12.78g
4.65%
Sugar:9.61g
10.68%
Cholesterol:387.16mg
129.05%
Sodium:538.86mg
23.43%
Protein:19.88g
39.76%
Selenium:32.56µg
46.52%
Phosphorus:408.14mg
40.81%
Vitamin B2:0.67mg
39.61%
Calcium:351.65mg
35.16%
Vitamin B12:1.81µg
30.17%
Vitamin D:3.55µg
23.68%
Vitamin A:1175.57IU
23.51%
Vitamin B5:2.06mg
20.62%
Zinc:2.25mg
15%
Vitamin B6:0.3mg
14.98%
Folate:54.53µg
13.63%
Potassium:426.47mg
12.18%
Vitamin B1:0.17mg
11.17%
Iron:1.76mg
9.8%
Magnesium:38mg
9.5%
Vitamin E:1.37mg
9.11%
Manganese:0.11mg
5.35%
Copper:0.09mg
4.47%
Vitamin C:2.72mg
3.3%
Fiber:0.76g
3.04%
Vitamin B3:0.44mg
2.21%
Vitamin K:2.14µg
2.04%
Source:Foodista