Stuffed eggs baked with bechamel. Delicious recipe step by step

For 4 € 0.92 /pers. 195 kcal/100g

Eggs are an exceptional food . They are rich in protein, provide vitamins D and B, fight excess weight and have many minerals. They are amazing, but there are also hundreds of recipes that we can make with eggs. Eggs benedict are always a great option for a brunch with friends, although we can also opt for eggs rancheros , a classic Mexican breakfast. And if not, we can always opt for some delicious broken eggs with ham or the classic scrambled eggs .

Today we delve a little deeper into the world of eggs to bring you this delicious recipe, baked stuffed eggs . Normally we are used to the traditional recipe for eggs stuffed with tuna and olives that are served cold. These baked stuffed eggs are a little different, since they are stuffed with chicken and baked in bechamel, which gives them a spectacular flavor.

The recipe is very simple to make and does not require too much time, so it is perfect for a weekday dinner when we are already tired. It is also very soft , so the little ones will be delighted because they will be able to chew it perfectly. Don’t give it any more thought and get to work with these baked stuffed eggs , they are delicious.

Preparation of the filling

1. First we put the eggs in a saucepan and cover them with water. We bring it to a boil and let the eggs cook for 10 minutes. After this time, we drain the eggs, remove the shell, separate the yolk from the white and reserve for later.
2. In a frying pan with a little olive oil, sauté the chopped onion. When the onion begins to brown, add the chopped and salted chicken. Once the chicken is golden and cooked, we grind everything and add the fried tomato and egg yolk.

Preparation of the bechamel

1. In a large frying pan, heat the butter and, once melted, add the flour. We stir to incorporate both ingredients and cook the roux (that’s what the butter and flour mixture is called) for a couple of minutes to eliminate the raw flavor.
2. We add the cold milk, starting with 100 ml and with a whisk, without stopping stirring, we integrate it with the roux. Add the rest of the milk and continue beating with the whisk to prevent lumps from forming.
3. Season to taste and also add a pinch of ground white pepper and grated nutmeg. Cook the bechamel sauce over very low heat for 15 minutes, stirring occasionally so that it does not stick to the base of the pan and remain loose.

Final preparation of the baked stuffed eggs

1. We preheat the oven to 200º C.
2. We fill the eggs with the whites cooked with the chicken mixture that we have prepared previously and put the eggs in an oven dish.
3. We cover the dish with the bechamel that we have previously made and sprinkle with your cheese to gratin to taste. When the oven is hot, we bake at 200º C in the central tray with heat above, below and air for 15 minutes or until the bechamel is very golden brown.
4. After this time, we take it out of the oven and serve it with a little fresh parsley on top (it is for decoration, so it is optional). Ready to eat and enjoy. Buy a good loaf of bread because the bechamel sauce will be glorious.

Tips for perfect baked stuffed eggs

• Baked deviled eggs are a hearty dish, it is best to accompany them with a salad or serve it alone.
• We can also make the filling with chicken breast without a problem. In the end it is still a recipe for use, in this case of some leftover chicken. You can fill them with all kinds of ingredients, with meat, fish, vegetables, tofu, tuna… imagination to the power.
• In the bechamel, we can remove the nutmeg and white pepper if we don’t like it.