Stuffed Eggs with Meat, Gratinated with Bechamel

Name: Stuffed Eggs with Meat, Gratinated with Bechamel
Total time: 3000 s
Yield: 10 eggs
Cuisine: American
Ingredients: 10 eggs; 1/2 lb ground beef (about 250 grams); 1/2 onion; 2/3 cup white wine (about 150 ml); Tomato sauce; Grated cheese for gratin; Salt; Olive oil; 2 cups milk (about 1/2 liter); 2 tablespoons flour; 1 tablespoon butter (about 15 grams); Salt; Nutmeg

javilowin @cook_9148682

Madrid, España

This is a very complete dish. Serve it with a salad for a full meal.

javilowin @cook_9148682

Madrid, España

This is a very complete dish. Serve it with a salad for a full meal.

Saved

Ingredients

50 min

10 eggs

10eggs
1/2 lbground beef (about 250 grams)
1/2onion
2/3 cupwhite wine (about 150 ml)
Tomato sauce
Grated cheese for gratin
Salt
Olive oil
For the bechamel:
2 cupsmilk (about 1/2 liter)
2 tablespoonsflour
1 tablespoonbutter (about 15 grams)
Salt
Nutmeg

Saved

Steps

50 min

1

In a pot, bring salted water to a boil. Add the eggs and boil for 20 minutes. Drain and let them cool.
2

In a pan, heat some oil, add the meat, and start frying over medium heat. Add salt.
3

When the meat starts to brown, add the onion and garlic and cook everything well.
4

Once everything is well fried, add the wine and let it reduce slowly.
5

Once reduced, set aside and reserve.
6

Peel the boiled eggs, cut them in half, and separate the yolks from the whites.
7

Make the bechamel sauce.
8

Place the meat in a bowl and grate all the yolks.
9

Mix the yolks well with the meat.
10

Add a few tablespoons of bechamel to the meat and stir.
11

Add enough bechamel until you have a juicy mixture. I added about ten tablespoons.
12

Once the mixture is ready, fill the eggs.
13

When all the eggs are filled, cover them with bechamel.
14

On top of each egg, add a teaspoon of tomato sauce (this will give a nice color to the gratin).
15

Sprinkle grated cheese on top.
16

Place them in the oven on the middle rack and gratinate for about ten minutes.