ingredients

400 g of blues green
50 50 g of sheep tomme
4 eggs
2 dl of milk
60 g flour
40 g of butter

Equipment

1 saucepan
1 non-stick frying pan
Kitchen scissors
1 or 2 nonstick plates

Steps

Step 1

In advance: cook eggs 7-8 min in boiling water; drain, cool under the tap, chop, chop them into small pieces. At the same time, wash, finely chop the green of chard in a colander; cook it in the sauté pan, without fat; as soon as the leaves are tender and all the water lost evaporated, remove from the heat.

2nd step

Assemble: heat butter, flour and a pinch of salt in the saucepan over medium-low heat, stir 1 min. Pour the milk little by little without stopping; wait each time it is absorbed to pour again; you get a thick béchamel. Take off the fire, add chard, eggs and 50 g cheese in small pieces.

Step 3

15 min before serving: preheat oven to 200 ° C (item 6). Place the mixture on the plate (s), in 20 disks 1 to 2 cm thick, without touching each other. Sow the rest of cheese in small pieces. Bake 10 min.

tips

Variants. Replace the chard green with spinach.

Add a pinch of 4-spices in the béchamel.

Replace the sheep (Ossau Iraty) with goat tomme or cantal.