These eggsstuffed with tuna and béchamel are perfect as a starter for a dinner with friends, a family meal or simply because you want to treat yourself well deserved. Any occasion is perfect to enjoy this quick and easy dish to prepare and the best of all is that for 2 hard you have a movie meal.
On this occasion I have stuffed them with tuna but you can use other ingredients such as meat, fish, mushrooms, sausage … Stuffed eggs admit countless combinations, because as you already know in the kitchen almost anything goes. So creativity to power.
And best of all, you can leave these gratin eggs prepared in advance and gratin them before putting them on the table. What more could you want?
Follow the step by step and you will see what great food. Ready to follow me to my virtual kitchen?
4 or 6 large eggs
2 cans of tuna in oil
4-6 tablespoons tomato sauce
Grated cheese to taste
1 heaping tablespoon of wheat flour
40 gr of butter
1/2 teaspoon of nutmeg
Gratin eggs step by step
1.- The first thing is to put a pot of water on the fire, add the tablespoon of salt and a good jet of vinegar so that they do not break. As soon as the water starts to boil, you put the eggs in the water with the help of a ladle and cook them for 10 minutes.
2.- With the eggs already peeled, cut them in half lengthwise. You remove the yolks carefully so as not to break the whites, place them in a bowl and reserve the whites aside.
3.- In the container where you have the yolks, add the tuna and tomato sauce . Mix with a fork until all the ingredients are well integrated.
4.- Fill the eggs with this paste, making a round top to make them more beautiful. You place them on an oven-safe tray.
5.- Now for the bechamel. You have to melt the butter in a saucepan, add the flour and toast it over low heat, add a pinch of salt, nutmeg and freshly ground pepper. As soon as the flour is toasted, you pour the milk little by little without stopping stirring until it thickens.
6.- Next, pour the sauce over all the eggs, covering them well and sprinkle a good amount of cheese on top.
7.- Finally, you put them in the oven and the gratins. You leave them there until the cheese is melted and golden brown. In about 10 minutes you will have them ready.
My tips and tricks
You can swap the tomato sauce for kepchup.
This recipe can be taken both hot and cold. Cold they are very good but hot they are to die for.
If you like little gratin as soon as you see that the cheese has melted you can take them out or on the contrary if you want them more golden brown, you can leave them a little longer in the oven until they are as you wish.
Enjoy a luxurious dish. Bon appetit!
Note : the price is indicative, it all depends on where you are going to buy. Greetings and until the next recipe. I’ll wait for you.
More interesting recipes
Eggs stuffed with crab sticks and tuna
Cauliflower au gratin with béchamel sauce and bacon
1.00 EUROS / PERSON
Este sitio usa cookies para mejorar tu experiencia de usuario. AceptoLeer más
Sobre las Cookies
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.