This lovely cheesy baked egg and onion casserole is creamy and indulgent. Serve alongside some salad or vegetables.
4 people made this
150g salted butter
65g plain flour
600ml full fat milk
1 tablespoon wholegrain mustard
1 pinch paprika
85g Gruyere cheese, grated
10 hard-boiled eggs, roughly chopped
100ml soured cream
2 tablespoons olive oil
12 shallots, thickly sliced
2 cloves garlic, minced
Method Prep:10min › Cook:15min › Ready in:25min
Preheat the oven to 180 C / Gas 4. Grease a baking dish.
In a saucepan over a medium heat, melt the butter and add the flour. Cook and stir for 1 minutes until straw coloured. Whisking constantly, add the milk and stir until thickened. Add the mustard, paprika and Gruyere cheese and stir until the cheese has melted. Add the eggs and soured cream and stir through until warm.
In a frying pan over a medium heat, warm the oil and add the shallots and garlic. Cook and stir gently for 5 to 7 minutes until soft but not browned. Stir through the cheese sauce. Transfer everything to the prepared baking dish and sprinkle with breadcrumbs.
Bake in the oven for 15 minutes until the top is golden brown and the sauce is bubbling. Remove from the heat and serve.