Boil the eggs in a pot with water to cover for about 10 to 12 minutes. Cool, peel them, split them in half and separate the yolks from the whites.
In a pan fry the onion and garlic. Pour the meat, salt and pepper. Pour the cream with measure, it should be fairly thick.
Fill the eggs with this meat we have prepared, filling the gap that has been separating the yolks.
Pour the bechamel sauce over the eggs that we will have distributed on a baking sheet. We catch the egg yolks, that we have reserved, and with a grater we will distribute over the eggs. We put the oven at 180 degrees for about 20 minutes and can be served.
Put a good piece of butter in a pan and add a couple of big spoons of flour. Never keep stirring the flour with butter, not to make lumps. When it becomes like a paste, we will throw cognac and cinnamon, stirring constantly. Then, stirring constantly, pour milk slowly until you get a relatively thick sauce.