Boiled eggs with three kinds of cheese sauce

Name: Boiled eggs with three kinds of cheese sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1 Spring onion; 50 g Gruyère cheese; 25 g County; 25 g Parmesan cheese; 2 stem(s) Parsley; 35 g Butter; 25 g Flour; 500 ml Milk; 8 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1 Spring onion
50 g Gruyère cheese
25 g County
25 g Parmesan cheese
2 stem(s) Parsley
35 g Butter
25 g Flour
500 ml Milk
8 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and chop the potatoes and boil them in salted water for about 20 minutes. Wash and clean spring onion and cut into rings. Grate cheese. Wash parsley, shake dry and chop the leaves into small pieces.
2
Melt 25 g butter in a small pot. Stir in flour and sweat briefly. Add milk while stirring, then simmer gently for 5-8 minutes, stirring frequently. Put eggs into boiling water and boil for about 8 minutes until soft.
3
Stir 3/4 of the cheese into the sauce, season with salt, pepper and a little nutmeg.
4
Drain the eggs and quench them under cold water. Peel the eggs and possibly halve them. Drain potatoes. Add 10 g butter and parsley to the potatoes. Arrange potatoes, eggs and sauce and sprinkle with spring onion rings and remaining cheese.