Easy to prepare, it transforms simple ingredients into a warm meal that appeals to both children and adults. It is an ideal solution for busy evenings or for recycling leftover hard-boiled eggs.
Ingredients for 4 people
- 6 eggs (medium)
- 200 ml of heavy cream
- 150 g of grated cheese (gruyere or emmental)
- 1 pinch of nutmeg
- Salt and pepper to taste
- 20 g of butter for the dish
Step-by-step preparation
1. Cooking the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cook for about 10 minutes to get firm yolks. Immediately run them under cold water or plunge them into an ice bath. This stops the cooking and makes peeling much easier.
2. Assembly and cooking: Peel the cooled eggs and cut them in half lengthwise. Place them in a buttered dish, yolk side up for a clean presentation.
In a bowl, mix 200 ml of heavy cream with a pinch of nutmeg, salt, and pepper. Adjust the seasoning gently. Coat the egg halves with this mixture, then sprinkle 150 g of grated cheese over the entire surface.
3. Baking: Preheat the oven to 350 °f. Bake for about 20 minutes. Remove the gratin when the top is golden and bubbling. For an even crispier crust, place it under the broiler for 2 minutes at the end.
Tips and variations
This dish adapts to many preferences. You can add 100 g of sautéed spinach for a veggie touch or 50 g of diced ham for a richer meal. For a lighter version, replace the heavy cream with 150 ml of light cream and 50 ml of milk.
If you are preparing this gratin in advance, assemble it and keep it in the refrigerator, covered in plastic wrap, until ready to bake. You can also reheat it for 10 minutes at 320 °f if necessary.
Accompaniments and presentation
Serve this hard-boiled egg gratin with a crisp green salad or roasted vegetables. The contrast between the melting texture of the gratin and the freshness of the salad is very pleasant. For a complete and economical meal, add toasted country bread and a small vegetable soup. It is simple and satisfying.
