Stuffed eggs au gratin with béchamel sauce for air fryers

step by step recipe

1. Put the eggs in a saucepan and cover with water.
2. Once the water starts to boil, let it cook for about ten minutes.
3. Drain and remove the peel.
4. Then, separate the yolks from the whites. We reserve.
5. Prepare the chicken stuffing:
6. In a frying pan put a little extra virgin olive oil and sauté the chopped onion.
7. When it begins to brown, add the chicken, chopped and seasoned with salt and pepper. (You can also use chicken breast, whatever you have at home or whatever you like).
8. When cooked, grind. Add the fried tomato and the cooked egg yolk.
9. Prepare the béchamel sauce:
10. Pour the milk into a saucepan and heat until it comes to a boil.
11. Once the milk is boiling, remove from the heat and set aside.
12. Melt butter or margarine or heat oil.
13. Then add the flour and toast well for two minutes to prevent the béchamel sauce from tasting like raw flour.
14. We go around until the time elapses. We will see how the color of the flour changes and takes on a golden color.
15. Add the milk.
16. When we have a smooth paste without lumps, remove the pan from the heat and add the ladle of boiling milk on top of the pan. It is important that the milk is very hot to avoid lumps in the béchamel sauce.
17. Stir vigorously with a whisk or wooden spoon until all the ingredients are blended.
18. Return to the heat, cook over medium heat for 5 minutes.
19. With a wooden spatula or stirring rod, mix well until the sauce has consistency and body.
20. Once the time has elapsed, turn off the heat and add pepper, salt and nutmeg to taste.
21. Fill the cooked egg whites with the chicken mixture.
22. Preheat the air fryer for 10 minutes at 180ºC.
23. Put the eggs already stuffed in a dish that fits well in the fryer pan, cover with the bechamel sauce and bake for about 15 minutes at 180º C, or until the bechamel sauce is golden brown.
24. Serve with a lettuce salad.