Boil the eggs until they are hard and leave them to cool. Make a thick bechamel sauce and another which is thinner. Remove the shells from the eggs and cut them in half, separating the yoke from the white. Add the crumbled yokes and the finely chopped Cured ham to the thick bechamel sauce.
Fill the eggs with the mixture and place them in a dish. Cover them with the thinner bechamel sauce and sprinkle with grated cheese. Cook au gratin and serve hot. |
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