Egg Gratinado ("Eggs à la Marsoise")

Name: Egg Gratinado
Ingredients: 8 hard-boiled eggs; 100 g of tomato paste; 1/2 liter of beef broth; 50 g of flour; 50 g of butter; 50 g of grated Parmesan cheese; a pinch of thyme; 1 tablespoon of chopped parsley; bay leaves; salt; pepper

1
8 hard-boiled eggs
2
100 g of tomato paste
3
1/2 liter of beef broth
4
50 g of flour
5
50 g of butter
6
50 g of grated Parmesan cheese
7
a pinch of thyme
8
1 tablespoon of chopped parsley
9
bay leaves
10
salt
11
pepper

Ingredients

1
8 hard-boiled eggs
2
100 g of tomato paste
3
1/2 liter of beef broth
4
50 g of flour
5
50 g of butter
6
50 g of grated Parmesan cheese
7
a pinch of thyme
8
1 tablespoon of chopped parsley
9
bay leaves
10
salt
11
pepper

Directions

1
Simmer the beef broth with thyme and bay leaves for about 10 minutes
2
Remove the bay leaves
3
Make a white sauce with 40 g of butter, flour, and beef broth
4
Add in the tomato paste diluted with some beef broth, along with chopped parsley
5
Mix well and cook over low heat for a few minutes
6
Remove from heat
7
Add grated Parmesan cheese
8
Season with salt and pepper
9
Assemble the dish by placing the hard-boiled eggs, cut in half lengthwise, into a buttered baking dish
10
Cover with sauce
11
Top with chopped parsley and brown in the oven.