Huevos rellenos de carne, gratinados con bechamel 
Stuffed Eggs with Meat, Gratinated with Bechamel
This is a very complete dish. Serve it with a salad for a full meal.
Stuffed Eggs with Meat, Gratinated with Bechamel
This is a very complete dish. Serve it with a salad for a full meal.
Cooking Instructions
- 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.
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