Boil the kettle. Half fill a spacious pan with boiling water from the kettle, add 1 tsp salt and the cauli. Don’t worry that it isn’t completely immersed.
Return to boil, cover the pan and cook for 5 minutes until just cooked when pierced with a knife. Drain and reserve 150ml cooking water. Boil the eggs in a small pan for 9 minutes. Drain, crack all over, peel under cold running water and leave to cool.
Melt the butter, stir in the flour, stirring until smooth then off the heat, stir in the mustard followed by the milk and reserved cauli cooking water.
Return to the heat and stir with a wooden spoon as it comes to the boil. If it turns lumpy, beat with a wire whisk. Add a pinch salt and simmer for 5 minutes. Add 50g grated Cheddar and stir to dissolve.
Tip the cauli into a suitable gratin-style pan and scatter with coarsely chopped egg and a generous seasoning of black pepper.
Spoon over the sauce to cover. Tear the bread into pieces into the bowl of a food processor. Blitz to make crumbs. Mix with the remaining Cheddar and Gruyere and scatter over the top of the cauli. Heat the oven to 200C/gas mark 6 and cook for 15-25 minutes until the sauce is bubbling round the edges and the top is golden.
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 198 (60%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 196.1mg||60 %|
|Sodium 415.9mg||14 %|
|Potassium 629.8mg||17 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 12.6g|
|Protein 17.9g||26 %|
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Calories per serving: 330
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