Detailed ingredients
6 hard boiled eggs: provide a firm texture and a delicate flavour.
4 slices of ham: add a salty and savoury note.
50 g butter: For a creamy béchamel sauce.
50 g flour: To thicken the sauce.
500 ml milk: The base of the béchamel, gives it softness and creaminess.
100 g grated cheese (Gruyère, Comté): For a rich and melting béchamel.
Salt, pepper: Seasoning for the sauce.
Nutmeg (optional): A delicate touch to liven up the béchamel.
My mom used to whip up a big batch of this, and it never lasted more than a few days.
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I first fell in love with these in the late 80’s at a little bakery on the Oregon coast.
