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

In a saucepan, heat the olive oil (or butter) over medium heat.
Add the chopped onion and sauté for about 5 minutes until softened and translucent.
Stir in the flour and cook for 1-2 minutes, creating a roux.
Gradually add the milk, whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes.
Stir in the Dijon mustard (if using), grated cheese, salt, pepper, and nutmeg. Keep stirring until the cheese has melted and the sauce is smooth and creamy.
Step 2: Assemble the Gratin
Preheat your oven to 375°F (190°C).
Lightly grease a baking dish and arrange the halved hard-boiled eggs cut side up.
Pour the prepared béchamel sauce evenly over the eggs, making sure to cover them completely.
Sprinkle the breadcrumbs over the top for a crispy finish.
Step 3: Bake and Serve
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it cool for a few minutes.
Garnish with freshly chopped parsley before serving.
Serving and Storage Tips