Step-by-step instructions
- Boil the eggs in a saucepan for about 10 minutes, then cool them under running water. Once cooled, peel and slice them in half.
- In another saucepan, melt the butter over low heat. Gradually whisk in the flour to form a roux, stirring constantly.
- Slowly pour in the milk while continuing to whisk to prevent lumps from forming.
- Cook at medium heat, stirring frequently until the béchamel thickens. Season it with salt and pepper to your liking.
- If desired, stir in the grated cheese for a cheesy sauce.
- Arrange the egg halves in a baking dish. Place slices of ham on top and generously pour the béchamel sauce over them.
- Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until the top is golden brown.
- Serve hot and enjoy the delicious flavors!
Best ways to enjoy it
This dish stands wonderfully on its own, but pairing it with a fresh green salad or roasted vegetables makes for a delightful meal. For those looking to elevate the experience, a side of crusty bread or a light vinaigrette can complement the richness of the béchamel perfectly.
How to store
If you have leftovers, allow them to cool completely before transferring to an airtight container. Store them in the refrigerator for up to 3 days. For longer storage, freeze the dish before baking. Just make sure to defrost it in the fridge overnight and bake it without needing to defrost it first for the best results. Remember to avoid leaving perishable foods out at room temperature for longer than two hours.
Helpful cooking tips
- To prevent your béchamel sauce from becoming lumpy, ensure that you whisk continuously when adding the milk.
- Using room temperature milk can help the sauce combine more rapidly and evenly.
- Try adding a dash of nutmeg or mustard powder to the béchamel for added flavor!
Creative twists
Consider customizing this dish by adding different ingredients. You might swap out the ham for sautéed spinach or mushrooms for a vegetarian option. Mixing in different types of cheese can give you delicious variations—think sharp cheddar or even a crumbly goat cheese. The possibilities are endless with this adaptable recipe!
Your questions answered
What’s the prep time for this recipe?
Preparation takes about 15 minutes, while baking will add another 15 minutes.
Can I use different types of milk?
Absolutely! You can use almond milk, skim milk, or even a cream for a richer béchamel.
How do I know when the béchamel is thick enough?
The béchamel should coat the back of a spoon. If it doesn’t hold its shape, continue to cook while stirring.
Can I make this dish in advance?
You can prepare the egg and béchamel mixture in advance, but it’s best to bake it just before serving for that fresh-out-of-the-oven warmth and texture.
