3 tablespoons (about 45 g) devilled ham (canned or homemade potted ham)
1 Melted unsalted butter, as needed to bind (start with 1–2 teaspoons / 5–10 ml)
1 cup (240 ml) White Sauce I (basic béchamel: 1 tbsp butter, 1 tbsp flour, 1 cup whole milk, salt)
1 Buttered breadcrumbs, as needed to cover surface (about 1/4 cup / 30 g)
Instructions
1. Heat the oven to 375°F (190°C). Lightly butter a shallow baking dish approximately 8 × 6 inches (20 × 15 cm) — a common period gratin size chosen as the most practical vessel for 6 halved eggs arranged in a nest.
2. Halve the hard-boiled eggs lengthwise. Carefully remove the yolks and keep the whites in matched pairs. Set the whites aside.
3. Place the yolks in a bowl and mash them thoroughly with a fork until no lumps remain (technique: thorough mashing ensures a smooth, cohesive filling).
4. Measure the mashed yolk volume and add half that volume of devilled ham. Mix well. Add melted butter a teaspoon at a time, working it in until the mixture is just firm enough to roll into balls without crumbling — it should hold its shape when pressed.
5. Divide roughly half the yolk-and-ham mixture into portions and roll each into a ball approximately the size of the original egg yolk. Nestle one ball into each egg-white half and press gently to seat it.
6. Using the remaining mixture, shape a shallow nest on the base and low sides of the prepared baking dish. Arrange the refilled egg halves in the nest, cut side up.
7. Prepare White Sauce I (a basic béchamel): melt 1 tablespoon (15 g) unsalted butter in a small saucepan over medium heat. Whisk in 1 tablespoon (8 g) all-purpose flour and cook, stirring, for 1–2 minutes until the paste smells faintly nutty but has not coloured (technique: cooking the flour-butter roux eliminates raw-flour taste). Gradually whisk in 1 cup (240 ml) whole milk, adding it in a slow stream to prevent lumps. Stir constantly over medium heat for 4–6 minutes until the sauce thickens enough to coat a spoon and leaves a clear path when a finger is drawn across the back of the spoon. Season lightly with salt.
8. Pour the hot White Sauce I evenly over the eggs and nest.
9. Sprinkle buttered breadcrumbs in an even layer over the surface.
10. Bake at 375°F (190°C) for 15–20 minutes, until the breadcrumbs are deep golden brown and the sauce is visibly bubbling at the edges. The dish is done when the crumbs are uniformly toasted and the sauce has set slightly (visual cue: golden crumbs; audible cue: bubbling sauce).
11. Serve immediately from the baking dish.
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