Baked Hard-Boiled Eggs with Ham and Cheesy Béchamel Sauce
Looking for a comforting, hearty dish that combines simple ingredients into a creamy, cheesy masterpiece? This Baked Hard-Boiled Eggs with Ham and Cheesy Béchamel Sauce is a perfect choice! It’s a classic French-inspired recipe that transforms everyday ingredients like eggs and ham into a rich, satisfying meal. The star of the dish is the luscious béchamel sauce, infused with melted cheese and a hint of nutmeg, which brings all the flavors together. Whether you’re preparing a cozy family dinner or hosting a small gathering, this dish is sure to impress with its golden, bubbly top and creamy interior. Let’s dive into the recipe!
Ingredients (Serves 4-6)
- 6 large hard-boiled eggs (approximately 300 g)
- 200 g (7 oz) sliced white ham (preferably deli-style, thinly sliced)
- 400 ml (1 ¾ cups) homemade béchamel sauce (see instructions below for making your own)
- 150 g (5.3 oz) grated cheese (Gruyère, Emmental, or cheddar work wonderfully)
- 1 pinch of ground nutmeg (for that subtle, warm flavor)
- Salt and freshly ground black pepper, to taste
- Optional: Fresh parsley, chopped, for garnish
Equipment Needed
- Medium saucepan (for the béchamel)
- Whisk
- Oven-safe baking dish (about 8×8 inches or similar)
- Small pot (for boiling eggs)
- Knife and cutting board
Instructions
Step 1: Prepare the Hard-Boiled Eggs
Start by boiling your eggs if you haven’t already. Place the 6 eggs in a small pot and cover them with cold water. Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat slightly and let the eggs cook for 9-10 minutes for a firm yolk. After cooking, immediately transfer the eggs to a bowl of ice water to stop the cooking process—this also makes them easier to peel. Once cooled, peel the eggs carefully and slice them in half lengthwise. Set them aside for later.
Step 2: Make the Béchamel Sauce
A good béchamel is the heart of this dish, so let’s make it from scratch! In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add 2 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to form a smooth paste (this is called a roux). Be careful not to let it brown—we want a pale, creamy base.
Gradually pour in 400 ml (1 ¾ cups) of cold milk, whisking constantly to avoid lumps. Continue cooking the sauce over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon—this should take about 5-7 minutes. Once thickened, season the béchamel with a pinch of salt, a few grinds of black pepper, and a pinch of ground nutmeg for that classic flavor. Now, stir in 100 g (3.5 oz) of the grated cheese, reserving the remaining 50 g (1.8 oz) for the topping. Stir until the cheese melts completely into the sauce, creating a velvety, cheesy béchamel. Remove from heat and set aside.
Step 3: Assemble the Dish
Preheat your oven to 180°C (350°F). Lightly grease an oven-safe baking dish with a bit of butter or oil to prevent sticking.
Begin by layering the sliced ham in the bottom of the dish. You can either lay the slices flat or fold them slightly for a bit of texture—either way works! Next, arrange the halved hard-boiled eggs on top of the ham, cut side up, in a single layer. Try to space them evenly so every bite gets a bit of egg.
Now, pour the cheesy béchamel sauce over the eggs and ham, making sure to cover everything evenly. Use a spatula to spread the sauce if needed. Finally, sprinkle the remaining 50 g (1.8 oz) of grated cheese over the top—this will create a beautifully golden, bubbly crust as it bakes.
Step 4: Bake to Perfection
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges. If you’d like an extra crispy top, you can switch your oven to the broiler setting for the last 2-3 minutes—just keep a close eye to avoid burning!
Step 5: Serve and Enjoy
Once baked, remove the dish from the oven and let it cool for 5 minutes before serving—this helps the sauce set slightly and makes it easier to portion. Garnish with a sprinkle of freshly chopped parsley for a pop of color, if desired. Serve this dish warm with a side of crusty bread, a fresh green salad, or steamed vegetables to round out the meal.
Tips for Success
- Make It Ahead: You can prepare the components (hard-boiled eggs, béchamel, and assembly) a day in advance. Just store the assembled dish in the fridge, covered, and bake it when you’re ready to serve. Add an extra 5 minutes to the baking time if it’s coming straight from the fridge.
- Cheese Variations: While Gruyère or Emmental are traditional choices, feel free to experiment with other cheeses like sharp cheddar, Parmesan, or even a bit of blue cheese for a bolder flavor.
- Add a Twist: For an extra layer of flavor, consider adding a thin layer of sautéed mushrooms or spinach between the ham and eggs before pouring the béchamel.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven at 160°C (320°F) until warmed through, as the microwave may make the sauce separate.
Why You’ll Love This Recipe
This Baked Hard-Boiled Eggs with Ham and Cheesy Béchamel Sauce is a fantastic way to elevate simple ingredients into something truly special. The combination of tender eggs, savory ham, and creamy, cheesy béchamel is pure comfort food magic. It’s versatile enough for a weeknight dinner yet elegant enough to serve at a brunch or dinner party. Plus, the recipe is easily adaptable to your preferences—whether you want to swap in different cheeses or add your favorite veggies.
Give this dish a try, and it might just become a new favorite in your recipe rotation! What’s your go-to comfort food? Let us know in the comments below!
