To find out more...
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 €
Change currency:
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Spinach and chick peas "à la milanaise", Spinach Croque-monsieur , Baked eggs with chicken and spinach, Thin spinach and potato tart, Gratin-style spinach and chicken omelette , ... See them all 36
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Chard and potato gratin, Endives , Spiced butternut gratin, Spinach Croque-monsieur , Ham and endives au gratin, ... See them all 31
Grated cheese
Like these other recipes: Cassoulet-style shepherd's pie., Enchiladas, Chard and potato gratin, Potimarron (chestnut pumpkin) "au gratin", Cauliflower and chickpea purée, ... See them all 75
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Seb's Italian-style aperitif slices, Very green mixed salad, Mixed salad stack, Gratin slices with spinach, Smoky canapés, ... See them all 47
Light Broccoli Soup
This soup is simple and light but tasty, made with a delicate vegetable stock and broccoli.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)