Stuffed eggs au gratin

Today's recipe could be said to be a classic, a recipe from our mothers and grandmothers. There are usually two recipes that are the most popular.

In the cold dish version, there are the eggs stuffed with tuna, a classic in summer dinners, and in the hot version, which is what we bring you today, there are the eggs stuffed with meat or fish and au gratin with bechamel sauce.

Ingredients

For 4 people:

  • 6 eggs L
  • 300 gr of chicken breast
  • a large onion
  • A splash of sherry wine
  • Chicken broth or water
  • Salt
  • extra virgin olive oil
  • Pepper
  • grated cheese to taste

For the bite:

  • 1 slice of toasted bread
  • 1 chicken liver
  • 1 garlic
  • a handful of almonds

For the bechamel:

  • 20 grams of butter
  • 20 grams of flour
  • Salt
  • freshly ground black pepper
  • Nutmeg
  • 150ml whole milk

Preparation

  1. First we boil the eggs in a saucepan efficient for 13 minutes, once the time has passed we take them out and leave them for 15 minutes in a bowl with cold water with ice.
  2. After the time we peel them, cut them in half, remove the yolks and with the help of a spoon we make the hole bigger so that we can fit more stuffing.
  3. We booked.
  4. in a saucepan low Efficient we add a splash of extra virgin olive oil and add the chicken liver, cook it over low heat. When it is done, we remove it and put it in a mortar, along with a piece of toast, a piece of garlic and a handful of almonds. We crush it well and reserve it.
  5. We prepare the filling. Peel and julienne a large onion. In a pan low Efficient, add a splash of extra virgin olive oil and add the onion. Add a pinch of salt and fry slowly.
  6. Once we have the onion well fried, we add the chicken that we have chopped up small and seasoned.
  7. We remove until it is well cooked, we incorporate the picada, along with the sherry wine and the broth or water. Stir well and cook over medium-low heat for 30 minutes. If we see that it lacks liquid, we add a little more broth or water.
  8. We crush but if possible with a robot at low speed so that the chicken crumbles and does not make a paste. We booked.
  9. Meanwhile we prepare the bechamel. We put a saucepan Efficient to the fire, we throw 20 g of butter and when it melts we incorporate the 20 g of wheat flour, stir with a few rods and cook for 5 minutes.
  10. Then add the milk and continue beating to prevent lumps from forming.
  11. We season our bechamel, add freshly ground black pepper to taste and nutmeg.
  12. We stir until it begins to bubble, if we wanted it more liquid we simply have to add more milk.
  13. We already have all the elaborations ready, so we are going to plate.
  14. With the help of a spoon we fill each half egg and we are placing them on a square Efficient IRON plate, the egg upside down. So until all the halves are filled.
  15. Sauce with the bechamel sauce and sprinkle a little grated Gruyère and Parmesan cheese on top.
  16. Bake in the oven for 5 minutes or until browned to your liking.
  17. We serve immediately accompanied by a good loaf of bread.

Recipe and photos by MJ

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