Print
Eggs au Gratin with Smoked Salmon
Eggs au gratin... ever thought of preparing this dish? Another recipe for if you got some leftover hard-boiled eggs in your fridge!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 people
Calories per serving 390 kcal
Ingredients
- 3,5 oz smoked salmon (100 g), shredded
- 1 cup whole milk (240 ml)
- 3 to 4 hard-boiled eggs sliced
- 1 tbsp unsalted butter
- 1 tbsp plain flour
- 3 tbsp fresh parsley chopped
- 2 tbsp cheese grated
- Old Bay seasoning
- nutmeg
- pepper
- salt
Instructions
-
Add the salmon and eggs to a small baking dish. Sprinkle with 2 tablespoons of the chopped parsley and a pinch of pepper and salt.
-
Place the StirAssist in the bowl of the Cook Processor. Then add the butter and a pinch of pepper, salt and nutmeg. Close the lid. Manually set the temperature to 85°C and set the time at 2 minutes. Press Start.
-
Then add the flour to the melted butter and close the lid again.
-
Manually set the temperature to 130°C and set the time at 1 minute. Press Start. Then with the spatula stir the flour and butter a little. Add half of the grated cheese. Close the bowl and manually set the temperature to 130°C and set the time at 5 minute. Press Start. While the butter and flour is being stirred, gradually pour the milk through the opening in the lid.
-
After that the sauce should be thickened but still somewhat runny. Sprinkle with the remaining chopped parsley.
-
Turn the Cook Processor off, remove the lid and the StirAssist. Then ladle the sauce on top of the eggs and smoked salmon.
-
Sprinkle with the remaining grated cheese. Grill the eggs for 8 minutes until the top has browned nicely. Then remove the dish from the grill and let it cool for 2 minutes. Divide the eggs and salmon over plates and serve warm.
