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 Omelette, Spinach Croque-monsieur , Spinach parmentier, Eggs "en cocotte" with spinach, Langres-style spinach, ... See them all 36
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Scallops au gratin, Grilled ham and bechamel sandwiches, Italian style gratin, Spinach Croque-monsieur , Chard and potato gratin, ... See them all 31
Grated cheese
Like these other recipes: Thin endive tart, Chard and potato gratin, Potato and two ham gratin, Salmon and Spinach Gratin, Gratin of chicken with rice and sautéed mushrooms, ... See them all 75
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Leek and egg frichti, Pea and avocado salad, Springtime mixed salad, Avocado mousse with sorrel, Mixed salad stack, ... See them all 47
Pan-fried salmon with white cabbage
In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.
Creamy Winter Vegetable Soup
This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard.
Beurre d'escargot
Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.
Baked sea bass fillet with lemon and tarragon
This really simple recipe allows the natural nobility of sea bass to shine through: fillets baked until just done, complemented with lemon and tarragon.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)