November 8, 2020

EGGS WITH BECHAMEL (Œufs à la béchamel)

 EGGS WITH BECHAMEL

 (Œufs à la béchamel) 

Ah, the béchamel ! I do not need any tardis to go back down memory lane… I only need béchamel with eggs and I am at my primary school’s canteen once again… It is so bizarre as when little, I did not make a link with the nutmeg associated with the béchamel and now it does make sense! Because between you and I, a béchamel without nutmeg is not possible at all. So first of all, if you think about preparing a béchamel, do not start yet, have a look at your cupboard to be sure that the precious spice will is definitely there… 

Wine pairing : Montrecul (White) from Burgundy.



EGGS WITH BECHAMEL 
A quick glance in your kitchen…

In your fridge

Butter
Eggs
Milk

In your cupboard
Flour
Nutmeg

EGGS WITH BECHAMEL 
Serves 2


4 hard boiled eggs
50 g 1,76 oz butter
50 g 1,76 oz flour
40 cl 13,52 oz to 50 cl 17,59 oz milk
1 pinch of nutmeg
 
In a saucepan, melt the butter.
Stop the heat and add the flour.
Put it back under a low heat and pour the milk little by little stirring constantly.
Add the nutmeg.
Pour the béchamel over the eggs and serve with a side salad if you wish.

Œufs à la béchamel

 

Pour 2 personnes
4 œufs durs
50 g de beurre
50 g de farine
40 cl a 50 cl de lait
1 pincée de noix de muscade
 
Dans une casserole, faites fondre le beurre.
Hors du feu, ajoutez d’un coup la farine.
Remettez la casserole sur le feu et versez le lait petit à petit en ne cessant de remuer.
Parfumez avec la noix de muscade.
Versez sur les œufs durs et servez avec une salade bien assaisonnée si vous le souhaitez.

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Burgundy, Butter, Egg, Nutmeg, Vegetarian 0 Replies to “EGGS WITH BECHAMEL (Œufs à la béchamel)”