Hard-Boiled Egg Gratin with Béchamel Sauce – A Creamy, Savory Delight

Introduction
Hard-Boiled Egg Gratin with Béchamel Sauce is a comforting and flavorful dish that transforms simple hard-boiled eggs into an indulgent meal. Topped with a creamy, velvety béchamel sauce and a golden, cheesy crust, this gratin is perfect for breakfast, brunch, or as a savory appetizer. The richness of the béchamel paired with the mild taste of the eggs creates a dish that’s both satisfying and easy to prepare. It’s a great way to elevate the humble egg!

Ingredients
6 hard-boiled eggs, peeled and halved
1 tablespoon olive oil (or butter)
1 small onion, finely chopped
1 cup milk
1 tablespoon all-purpose flour
1/2 teaspoon Dijon mustard (optional)
1/2 cup grated Gruyère or cheddar cheese
Salt and freshly ground black pepper, to taste
1/4 teaspoon ground nutmeg (optional)
1/4 cup breadcrumbs (for topping)
Fresh parsley, chopped (for garnish)
How to Make
Step 1: Prepare the Béchamel Sauce