I bring you some eggs stuffed with meat gratin. A dish that you can serve as an entree, first or second that will appeal to small and old. In a recipe that children love by mixing the egg with the meat and, of course, the gratin and the béchamel that makes them so tasty. Follow the step by step and you will see how successful you are and how happy you are at home.
250 grams of mixed meat (pork and beef)
half an onion
150 milliliters of white wine
4 tablespoons tomato sauce
Half a liter of milk
2 tablespoons all-purpose wheat flour
15 grams of butter
Preparation of meat-filled eggs gratin
1.- In a frying pan, add a small amount of olive oil and add the meat. As the minced meat is made, you have to go breaking the lumps. Season with salt and ground black pepper. So that the meat does not stick to the frying pan, do not have the fire too much alive and it sees moving.
2.- As the meat is made, cut half onions and finely fined. When you see that the meat is beginning to take color, add the onion. Leave it on the fire for two or three minutes to make the onion.
3.- Add the glass of wine and let it reduce to simmer and cover the pan to finish the meat.
4.- For cooked eggs and vegetables in half lengthwise. Separate the whites from the yolks because the yolks will use them for filling.
5.- While finishing the meat, go and prepare the béchamel. In a frying pan, add butter and a generous stream of olive oil. Now, add two tablespoons of flour and, when the flour is toasted, pour the warm milk while still stirring. Slowly add the milk and stirring constantly with a stick. If you see lumps coming out of the fire and stirring them out of the fire. Season with salt, pepper and nutmeg. Bring to the heat until thick. When the béchamel thickens, remove the pan from the heat.
6. Place the meat in a bowl and grate all the yolks on top. Add a béchamel saucepan and stir well. If you see that it is thick, add more béchamel. You already have the filling prepared for the eggs.
7.- With a spoon, see filling all the egg whites making mounts and leave them in a baking dish. When you have filled all the eggs, it is time to bathe them with the béchamel. You have to cover all the eggs with bechamel. Add on each egg a spoonful of tomato sauce that will give a very nice color to the gratin. Finally, add the grated cheese. I added mozzarella, which melts very well, and emmental grated cheese.
8. When the eggs are covered with cheese, it is time to bring the tray to the oven. Place the pan in the middle of the oven with heat only up. After 10 minutes in the oven, the eggs are ready to eat.