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.
99 K 4.1/5 (39 reviews)
1 hour 35 min.
Easy
12 slices
9 IngredientsLast modified on: March 20th 2013
For 12 slices, you will need:
- 1
3 shallots - 2
3 cups + 3 tablespoons cooked spinach - 3
6 hard-boiled eggs - 4
1 1⁄3 cup bechamel sauce - 5
12 slices bread - 6
2⁄3 cup grated cheese - 7
3 knobs butter - 8
salt - 9
pepper
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 3 cups + 3 tablespoons cooked spinach then set aside.
Stage 3 - 5 min.
Chop 6 hard-boiled eggs with a knife...
Stage 4 - 3 min.
...and mix with 1 1⁄3 cup bechamel sauce.
Stage 5 - 5 min.
Cut 12 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 | 1,120 RDI=430 % | 7,270 RDI=690 % | 460 RDI=70 % | 3,510 RDI=180 % | 14,680 RDI: 180 % |
| 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 12 slices : 6.35 €
- 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 parmentier, Spinach Omelette, Spinach and Comté Loaf, Crispy spinach rolls, Poached eggs with spinach and Comté milk, ... See them all 36
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Escalope cordon bleu, Spinach parmentier, Spinach on toast with bechamel, Montlebon toast, Moussaka, ... See them all 31
Grated cheese
Like these other recipes: Avengers' potatoes, Potato and broccoli gratin, Ham "friand" pie, Spinach Croque-monsieur , Hachis parmentier, ... See them all 73
Bread
You can get more informations, or check-out other recipes which use it, for example: White asparagus salad, Ham and cheese slices with spring onions, Bistro-style beetroot salad, Mediterranean toast, Kérinou slices, ... See them all 73
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...February 21th 2011314 K3.8 25 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011757 K3.5 8 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.February 21th 20111.11 M 14.4 1 hour 50 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.71 M 304.0 7 days 15 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.21 M 23.8 6 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.