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.
Baked Church Supper Spaghetti
I came across this dish and felt compelled to try it. It turned out fantastic!
Grandma’s Classic Chicken and Rice
These little guys have popped up on my neck. No quick doctor appointment available. Any safe ways to deal with these?
Daily routine that may negatively impact our health
So tasty! This dessert has been a favorite for ten years, and everyone keeps asking me to whip it up.
