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Preparation of eggs: Cook hard-boiled eggs (approximately 10 minutes). Once cooked, peel them from their shells and cut them into slices.
Ham and onion: Cut the ham into small cubes and the onion into thin slices. Heat 1 tablespoon of butter in a frying pan and fry the onion until it is glassy. Add the ham and fry for 2-3 minutes until slightly golden.
To make the béchamel sauce: Melt 1 tablespoon of butter left in a saucepan, add the flour and stir to form a red. Gradually pour the milk stirring constantly until the sauce thickens. Season with salt, pepper and nutmeg (if any).
Assembling the pan: In a pan, overlay the sliced eggs, the onion and the ham stirred, and fill with the prepared bechamel sauce. Finally, sprinkle with grated cheese.
Oak cocotte: Place the dish in the preheated oven (180oC) and cook for about 20 minutes, until the cheese is melted and starts to brown slightly.
To serve: Take the cochet out of the oven, sprinkle fresh parsley and serve hot.
Service and conservation advice:
A fresh vegetable salad or a light salad will be an excellent addition to the pan, giving it freshness.
It is preferable to serve the pan immediately after preparation, but it can be stored in a refrigerator for 1 to 2 days and reheated in an oven or microwave.
You can pack the pan in a lunch box – it will also be tasty cold.
If you want the pan to have a more pronounced flavor, add a little mustard or horseradish sauce to the bechamel.
Variants:
With vegetables: You can add diced mushrooms, peppers or broccoli in the pan. They will marry well with the other ingredients, adding freshness and color.
With another type of cheese: You can use blue cheese, feta or mozzarella to make the pan a different character.
Ham-free: For people who prefer a vegetarian version, add tofu or dice-cut lenses instead of ham.
With potatoes: If you want to make the pan more copious, you can add a layer of cooked potatoes cut into slices.
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