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French · Starter
Œufs Durs à la Boulangère
Soft finger rolls hollowed and warmed, filled with diced hard-boiled egg bound in a thick onion béchamel, then capped with chopped yolk and a stripe of parsley. A neat, homely hot starter or lunch.
- YieldServes 4 · 4 filled rolls
- Hands-on45 min
- Total1 h 6 min
- Difficulty
Ingredients
- 8eggs
- 4soft long rolls (about 15 cm, brioche or milk bread)
- 15 gunsalted butter, melted, for the rolls
Onion béchamel
- 100 gonion, finely chopped
- 15 gunsalted butter, for the onion
- 30 gunsalted butter
- 30 gplain flour
- 250 mlwhole milk
- to tastesalt, white pepper and nutmeg
Finish
- 2 tbspflat-leaf parsley, very finely chopped
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