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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