These béchamel-stuffed eggs au gratin in the oven is a delicious recipe that, if you've never tried it, you have to try it. These eggs are served hot, they are filled with chicken with béchamel sauce and baked in the oven. Doesn't it sound delicious?
To prepare these eggs filled with chicken with béchamel sauce, a stir-fry of chicken thighs and onion is made, which is then chopped and mixed with tomato and egg yolk. With this mixture the eggs are filled and covered with a bechamel sauce and then gratinated in the oven. You can have them prepared in advance and bake them just before serving.
And as always, very easy to make! We can assure you that children love them, because these eggs filled with bechamel sauce are very soft and tasty.
- 8 eggs
- 3 chicken thighs and counter thighs
- 1 onion
- Extra virgin olive oil
- Salt to taste
- Black pepper
- 4 tablespoons of fried tomatoes
- 500 ml of Bechamel
We put the eggs in a saucepan and cover them with water. Once the water starts boiling, we let it cook for about ten minutes. We drain and remove the shell. Then, we separate the yolks from the whites. We reserve.
We prepare the chicken filling. In a frying pan put some extra virgin olive oil and sauté the chopped onion. When it starts to brown, add the chopped chicken and season it with salt and pepper. You can also use chicken breast, or whatever you have at home or whatever you like. When it is cooked, grind it. Add the fried tomato and the cooked yolk.
We make the béchamel as we indicate you in the following recipe:
Stuff the eggs. Stuff the cooked egg whites with the chicken mixture. Put the stuffed eggs in an ovenproof dish, cover with the bechamel sauce and bake for about 15 minutes at 200º C, or until the bechamel sauce is golden.
And we only have to serve. Dare to prepare these eggs filled with chicken au gratin with béchamel and tell us if you like them.
As this is a very strong recipe, we recommend you to serve these stuffed eggs with a light salad, for example a spinach salad.