Preheat the oven to 375°F (190°C).

Boil the eggs for 15 minutes in simmering water.

Then, transfer them to cold water for easy peeling.

Once cooled, remove the shells and set the eggs aside to cool further.

In a saucepan, melt the butter over medium heat.

Stir in the flour and cook, stirring constantly, for about 1 minute to make a roux.

Gradually pour in the milk while whisking constantly to avoid lumps.

Cook the sauce, stirring constantly, until it thickens.

Season the white sauce with salt and pepper to taste.

Separate the egg whites from the yolks.

Chop the egg whites and set them aside.

In a mixing bowl, cream the egg yolks with heavy cream.

Add the creamed egg yolks to the white sauce and stir until combined.

Stir in the chopped egg whites and chopped parsley.

Transfer the mixture to a baking dish.

Sprinkle bread crumbs and bits of butter over the top.

Bake in the preheated oven for about 15 minutes or until the top is delicately browned.