Boil 6 eggs in a pot of boiling water for 10 minutes, then rinse under cold water.
Meanwhile, prepare a béchamel sauce: melt 30g butter, add 30g flour, stir for 1 minute, then gradually add 500ml milk, stirring constantly.
Season with salt, pepper, and a pinch of nutmeg. Let it thicken for 3-5 minutes. Peel and halve the eggs, and place them in a gratin dish.
(Optional) Add diced ham or leftover vegetables.
Brush with the béchamel sauce and sprinkle with 70g grated cheese.
Bake in the oven for 5-10 minutes, or until golden brown.
Tips: For more character, add some mustard to the béchamel sauce.
This dish goes perfectly with a crisp green salad.
For an even more filling version, add boiled potato slices.
Cheese variation: Try Comté, smoked Gouda, or fresh goat cheese.
The ultimate anti-waste recipe: perfect for using up leftover vegetables.
