CookEat Recipe

Eggs Gratin

Name: Eggs Gratin
Ingredients: 8 Egg — Whole eggs, boiled then diced; 1 Tablespoon Butter — Butter for sauce; 1906 source measure retained without conversion; 1.5 Tablespoon Flour — Flour for sauce; 1906 source measure retained without conversion; 177 Millilitre Milk — Hot milk, 1.5 gills; 59 Millilitre Cream — Cream, half gill; 0.5 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 1 Saltspoon (source measure) Cayenne pepper — Cayenne; 1906 source measure retained without conversion; source unit: saltspoon; 1 Saltspoon (source measure) Nutmeg — Nutmeg; 1906 source measure retained without conversion; source unit: saltspoon; 1 Tablespoon Parmesan — Grated Parmesan TOTAL; 1906 source measure retained without conversion

Diced hard eggs in cream sauce with thin Parmesan gratin.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Boil eight eggs for source eight minutes, cool briefly, shell and dice. Make butter/flour roux; add 1.5 gills hot milk and half gill cream with seasonings, boil.
Step 2
Fold egg dice into hot sauce, transfer to baking dish, sprinkle one tbsp Parmesan total, oven-bake eight minutes until hot, serve IN SAME DISH.

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