Gratin slices with spinach
A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.
92 K 4.1/5 (39 reviews)
1 hour 35 min.
Easy
8 slices
9 IngredientsLast modified on: March 20th 2013
For 8 slices, you will need:
- 1
2 shallots - 2
500 g cooked spinach - 3
4 hard-boiled eggs - 4
200 g Bechamel sauce - 5
8 slices bread - 6
100 g grated cheese - 7
2 knobs butter - 8
salt - 9
pepper - Total weight: 1,470 grams
Change measures:
Times for this recipe
Preparation: 1 hour 3 min.
Cooking: 30 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 40 min.
Prepare 500 g cooked spinach then set aside.
Stage 3 - 5 min.
Chop 4 hard-boiled eggs with a knife...
Stage 4 - 3 min.
...and mix with 200 g Bechamel sauce.
Stage 5 - 5 min.
Cut 8 slices bread and remove the crust (optional).
Stage 6 - 5 min.
Spread each slice of bread generously with the bechamel and egg topping and scatter grated cheese on top.
Stage 7 - 20 min.
Cook in the oven for around 20 minutes until the top is browned. Finish under the grill if necessary.
Stage 8 - 10 min.
Melt a knob of butter in a frying pan and cook the shallot with salt and pepper for 1 or 2 minutes without colouring.
Stage 9
Serve the gratin slices with the spinach on either side.
Keeping: A few days in the fridge covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 740 RDI=290 % | 4,850 RDI=460 % | 310 RDI=50 % | 2,340 RDI=120 % | 9,790 RDI: 120 % |
| Per 100 g | 50 RDI=20 % | 330 RDI=30 % | 20 RDI=3 % | 160 RDI=8 % | 670 RDI: 8 % |
| Per slices | 90 RDI=40 % | 610 RDI=60 % | 40 RDI=6 % | 290 RDI=20 % | 1,220 RDI: 20 % |
How much will it cost?
- For 8 slices : 4.25 €
- Per slices : 0.55 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Spinach and cashew brik rolls, Parcels of fish fillet in spinach, Salmon and spinach quiche, Spinach and hard-boiled egg gratin, Gratin-style spinach and chicken omelette , ... See them all 33
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Montlebon toast, Moussaka, Stuffed artichokes au gratin, Gratin "grilled inside", Asparagus and spinach gratin, ... See them all 29
Grated cheese
Like these other recipes: Gratin "grilled inside", Bourguignon potatoes , Moussaka, Creamy rice with spinach, Ham "friand" pie, ... See them all 71
Bread
You can get more informations, or check-out other recipes which use it, for example: Welsh (French Welsh Rarebit), Polpete, Bistro celery salad, Kérinou slices, Shiro-goma salad, ... See them all 68
Other recipes you may also like
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).October 24th 2017333 K4.1 3 hours 9 min.
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).May 6th 2017913 K5 1 hour 40 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.July 5th 2013511 K5 7 min.
How to use a vanilla pod effectively
Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here.February 21th 2011383 K4.3 35 min.
Lettuce "chiffonade"
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.February 21th 2011218 K 15 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.