Step-by-step instructions
Begin by boiling the eggs for about 10 minutes until they are hard-boiled. Once done, cool them under cold running water and peel.
In a medium saucepan, melt the butter over medium heat. Once melted, add an equal amount of flour. Stir with a whisk to form a roux, cooking for a couple of minutes—just enough to get rid of the raw flour taste without browning it.
Gradually add the whole milk while continuously whisking. Cook until the mixture thickens. Mix in the grated cheese, along with salt, pepper, and a sprinkle of nutmeg. Stir until the cheese is completely melted and the sauce is smooth.
Slice the peeled eggs in half and remove their yolks. In a mixing bowl, combine the yolks with the chopped ham and a couple of spoonfuls of your béchamel sauce.
Carefully fill the egg whites with the yolk and ham mixture. Spoon additional béchamel over the filled eggs, then top with extra grated cheese.
Place the dish in an oven-safe container and bake at 180°C (350°F) for about 20 minutes, or until the top is golden brown and bubbling.
Best ways to enjoy it
To serve your Hard-Boiled Eggs with Ham and Cheese Béchamel, consider pairing them with a side of lightly dressed greens for a refreshing contrast. You could also serve it alongside crusty bread or a light pasta dish. For a full brunch spread, complement it with fresh fruit or a simple fruit salad, creating a balanced meal that pleases all palates.
Storage and reheating tips
If you have leftovers (which is rare with such a tasty dish!), store them in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy them again, reheat in the oven at a low temperature until warmed through.
If you’d like to freeze, consider freezing the filling separately from the egg whites for the best texture. Thaw the night before in the fridge before reheating.
Helpful cooking tips
For the best béchamel sauce, whisk constantly while adding the milk to prevent lumps. If you find your sauce has lumps, simply strain it through a fine mesh sieve before adding cheese. Also, make sure to cook the roux long enough so that the flour taste cooks out—about 2-3 minutes on medium heat should do the trick.
Creative twists
Feel free to get adventurous! Swap out the ham for cooked bacon or turkey for a different flavor profile. You can also spice things up by adding diced jalapeños or herbs like thyme or chives to the filling. For a vegetarian option, consider adding sautéed mushrooms or spinach instead of ham.
FAQs
How long does it take to make Hard-Boiled Eggs with Ham and Cheese Béchamel?
The entire process takes about 45 minutes, including cooking, assembly, and baking time.
Can I make this dish ahead of time?
Yes! You can prepare it up to the baking stage and store it in the fridge. Just bake it right before serving for that fresh-out-of-the-oven goodness.
Is there a substitute for the béchamel sauce?
If you’re short on time, you could use a store-bought cheese sauce, but nothing compares to a homemade béchamel for that creamy, rich flavor!
Enjoy making and savoring this delightful dish that combines the heartiness of eggs with the luxurious feel of béchamel!
