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Spinach and hard-boiled egg gratin
35 min.
Easy
2.70 €
6 people
5 Ingredients- 1
1 knob butter - 2
300 g cooked spinach - 3
4 hard-boiled eggs - 4
200 g bechamel sauce - 5
70 g grated cheese - Total weight: 780 grams
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 5 min.
Stage 4
Stage 5 - ⌛ 20 min.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 180 RDI=20 % | 170 RDI=30 % | 1,130 RDI=60 % | 4,750 RDI: 60 % |
| Per 100 g | 20 RDI=6 % | 20 RDI=2 % | 20 RDI=3 % | 150 RDI=7 % | 610 RDI: 7 % |
| Per person | 20 RDI=8 % | 30 RDI=3 % | 30 RDI=4 % | 190 RDI=9 % | 790 RDI: 9 % |
- For 6 people : 2.70 €
- Per person : 0.45 €
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Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Spinach parmentier, Eggs "en cocotte" with spinach, Baked eggs with chicken and spinach, Pan-fried cheese, egg and spinach toastie, Asparagus and spinach gratin, ... See them all 36
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Spinach and cauliflower with sesame béchamel sauce, Moussaka, Harvest Gratin, Spiced butternut gratin, Escalope cordon bleu, ... See them all 31
Grated cheese
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Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Bistro celery salad, Leeks in vinaigrette , Lambé salad, Green and red salad with sardines and eggs mimosa, Jerusalem artichoke salad, ... See them all 47
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
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Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here is a smart and quicker way.
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By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
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Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)