French cuisine · Breakfast & Eggs

Œufs à la Tripe

Norman dish of hard-boiled eggs in a velvety onion béchamel with nutmeg, baked until bubbling.

Ingredients · for 4 servings

• 8 eggs
• 3 onions
• 50 g butter
• 40 g flour
• 600 ml whole milk
• 1/2 tsp nutmeg (grated)
• 50 g Gruyère
• 1/2 bunch parsley
• salt, pepper

Instructions

1. Place the eggs in simmering water and hard-boil for 9 min, then shock in cold water, peel and cut into thick slices.
2. Halve the onions and cut into fine strips, then sauté in the butter over low heat for 12–15 min until translucent but not browned.
3. Dust the flour over the onions, sauté lightly for 2 min while stirring, and gradually whisk in the milk to avoid lumps.
4. Simmer the sauce gently for 8–10 min, stirring occasionally, until it clearly coats the back of a spoon, then season generously with nutmeg, salt and pepper.
5. Layer the egg slices in a buttered baking dish, pour the hot onion béchamel over them and sprinkle with the grated Gruyère.
6. Bake in the oven preheated to 200 °C for 10–12 min until the surface bubbles golden brown, sprinkle with chopped parsley and serve hot.