6 hard-boiled eggs
100 g (4 oz) lean cooked ham
225 g (8 oz) Emmental cheese
50 g (2 oz) butter
2 tablespoons flour
250 ml (8 fl oz) milk
150 ml (1/4 pint) single cream
salt and freshly milled white pepper
pinch of grated nutmeg
pinch of garlic powder
3 tablespoons breadcrumbs
100 g (4 oz) lean cooked ham
225 g (8 oz) Emmental cheese
50 g (2 oz) butter
2 tablespoons flour
250 ml (8 fl oz) milk
150 ml (1/4 pint) single cream
salt and freshly milled white pepper
pinch of grated nutmeg
pinch of garlic powder
3 tablespoons breadcrumbs
method
1. Shell and thinly slice the eggs. Cut the ham into narrow strips. Grate the cheese. Grease an ovenproof dish with butter. Melt half the butter in a saucepan, stir in the flour for a few minutes, then gradually stir in the milk.
2. Bring to the boil, stir in the cream and season with salt and pepper, the nutmeg and garlic powder. Remove the pan from the heat.
3. Fill the baking dish with alternate layers of egg, ham and grated cheese, covering each layer with a little of the white sauce.
4. Finally cover with the breadcrumbs and dot with the remaining butter.
5. Bake in a hot oven (220°C, 425°F, gas 7) for 30 minutes.
2. Bring to the boil, stir in the cream and season with salt and pepper, the nutmeg and garlic powder. Remove the pan from the heat.
3. Fill the baking dish with alternate layers of egg, ham and grated cheese, covering each layer with a little of the white sauce.
4. Finally cover with the breadcrumbs and dot with the remaining butter.
5. Bake in a hot oven (220°C, 425°F, gas 7) for 30 minutes.
serving amount
serves 8
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