Egg Gratin

Boil the eggs covered with cold water and cook until hard from the boiling point for seven minutes. Drain, cool, remove the shell and cut in half lengthwise. Carefully separate the egg yolks and pour them through a sieve into a sufficiently large bowl. Place the egg white halves in a well-buttered baking dish.

Remove the skin from the shallots and chop them finely. Saute in the butter until translucent. Add to the egg yolks form. Coarsely crush the pepper and add with the fresh cream. Season with salt.

Fill the yolk mixture into the egg halves with two teaspoons.

For the sauce, melt the butter in a small frying pan. Add the flour and cook briefly, stirring until soft. Add milk and cream, bring to a boil and make the sauce on low fire for four to five minutes. Finally season with nutmeg, salt, pepper and Sbrinz. Cut the chives into rolls. Drizzle a little sauce over the filled eggs, spread the rest evenly around them.

Bake the egg gratin in the oven heated to 230 °C on the second rack from the bottom for ten minutes.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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