Eggs au Gratin

Name: Eggs au Gratin
Ingredients: 6 whole Hard-boiled eggs (Boiled, peeled, and cooled); 2 tbsp Butter (For the sauce base); 2 tbsp All-purpose flour; 1 cup Milk (To make approx half a pint of sauce); 2 ounces Parmesan cheese, grated (For the sauce); 0.25 tsp Nutmeg, grated (Approx 1/4 of a whole nutmeg); 0.25 tsp White pepper; 1 tbsp Lemon juice (Juice of half a lemon); 4 whole Egg yolks (Raw, separated from whites); 2 tbsp Breadcrumbs (light-colored) (Bread-raspings); 1 tbsp Parmesan cheese, grated (For topping); 2 slices Bread slices (For fried garnish); 2 tbsp Oil or Butter (For frying the bread garnish)

A rich, Victorian-era egg dish featuring hard-boiled eggs layered in a pyramid shape, coated in a luxurious Parmesan and egg-yolk enriched sauce, and baked until golden.

Ingredients

6 whole Hard-boiled eggs (Boiled, peeled, and cooled)
2 tbsp Butter (For the sauce base)
2 tbsp All-purpose flour
1 cup Milk (To make approx half a pint of sauce)
2 ounces Parmesan cheese, grated (For the sauce)
0.25 tsp Nutmeg, grated (Approx 1/4 of a whole nutmeg)
0.25 tsp White pepper
1 tbsp Lemon juice (Juice of half a lemon)
4 whole Egg yolks (Raw, separated from whites)
2 tbsp Breadcrumbs (light-colored) (Bread-raspings)
1 tbsp Parmesan cheese, grated (For topping)
2 slices Bread slices (For fried garnish)
2 tbsp Oil or Butter (For frying the bread garnish)

Instructions

1If not already prepared, boil the eggs until hard (approx 10 mins), cool them in cold water, and peel them.
2In a saucepan, melt the butter. Stir in the flour and cook for a minute without browning. Gradually whisk in the milk to create a smooth white sauce (butter sauce). Heat until it begins to bubble.
3Stir in the 2 ounces of Parmesan cheese, grated nutmeg, white pepper, and lemon juice. Keep stirring over the heat until the cheese is melted and incorporated.
4Add the four egg yolks to the hot sauce. Stir vigorously and continuously until the mixture begins to thicken. As soon as it thickens, instantly remove from the fire to prevent curdling, but continue stirring for another minute off the heat.
5Cut the hard-boiled eggs into slices. On a heat-proof serving dish, arrange the larger slices in a circle. Spread a layer of the sauce over them. Place a smaller layer of egg slices on top, followed by more sauce. Continue alternating layers, building up into a pyramid shape.
6Spread the remainder of the sauce over the entire surface of the pyramid. Mix the breadcrumbs with the remaining grated Parmesan and sprinkle over the whole dish. Place in a hot oven (400°F/200°C) just long enough to get hot and brown slightly.
7While the eggs bake, cut bread into decorative shapes (triangles or hearts) and fry in oil or butter until crisp. Arrange these around the base of the egg pyramid and serve immediately.