
Oeufs à la béchamel
Serves 6
In a large pot of rapidly boiling water, carefully place:
6–9 whole eggs, in their shells, room temperature
Cook 7 minutes. Rinse under cold water. Cool, peel, and reserve.
In a saucepan, barely bring to a gentle boil:
4 cups whole milk
Remove from heat. Reserve.
In a large sauté pan, melt:
5 tablespoons unsalted butter
Add:
4 tablespoons flour
Whisk together and cook without foaming until golden, about
3 minutes.
Whisking constantly to combine, slowly add:
Reserved milk
Add:
1 teaspoon sea salt
1 salt spoon white pepper, freshly ground
1 bunch celery, chopped
4 bunches parsley, chopped
1 clove
½ bay leaf
2 shallots, chopped
Stir to combine and cook until quite thick, about 10–12 minutes, whisking constantly. Remove bay leaf.
Butter an ovenproof serving dish and cover with a good foundation of sauce. Cut the boiled eggs in half. Remove yolks and crush them in a bowl. Mix yolks with:
Half their quantity unsalted butter, room temperature
1 coffee spoon sea salt
1 salt spoon white pepper, freshly ground
Heavy cream, according to taste
Mix well. Fill halves of egg whites with prepared yolk mixture.
Dust over:
¼ pound alpine-style cheese, freshly grated
Bake in oven until warm, about 4 minutes. Brown under a broiler (carefully watching so that it does not burn), 1–2 minutes.
Serve immediately.
Garnish with:
Fresh parsley or celery tops, finely chopped