Spinach on toast with bechamel
A slice of buttered toast, layers of spinach and sliced hard-boiled egg, topped with bechamel sauce and grated cheese, then browned in the oven.
69 K 4.3/5 (16 reviews)
35 min.
Easy
8 toasts
10 IngredientsLast modified on: February 11th 2015
For 8 toasts, you will need:
- 1
8 slices bread - 2
82.56 ml butter - 3
700 ml cooked spinach - 4
2 shallots - 5 61.92 ml butter
- 6
4 hard-boiled eggs - 7
200 ml bechamel sauce - 8
80 ml grated cheese - 9
salt - 10
pepper
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 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 1 - 4 min.
Start by preparing the bread: remove the crusts, if you prefer, from 8 slices bread, then butter lightly on both sides.
Stage 2 - 4 min.
In a very hot frying pan, fry the bread on both sides...
Stage 3 - 1 min.
Stage 4 - 5 min.
Pour 61.92 ml butter into a frying pan on medium heat. When hot, add 2 shallots, finely chopped.
Salt and pepper, cook for one minute, then turn down the heat and add 700 ml cooked spinach.
Heat through while stirring.
Salt and pepper, cook for one minute, then turn down the heat and add 700 ml cooked spinach.
Heat through while stirring.
Stage 5 - 2 min.
Divide the spinach between the toast slices.
Stage 6 - 3 min.
Cover with slices of hard-boiled egg...
Stage 7 - 4 min.
...then top with bechamel sauce and, finally, the grated cheese.
Stage 8 - 10 min.
Cook in the oven for 10 to 15 minutes until the top begins to brown.
Serve piping hot.
Serve piping hot.
Remarks
For a sharper flavour, trickle a few drops of vinaigrette over the top after cooking.
Keeping: Eat straight from the oven.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 780 RDI=300 % | 4,900 RDI=460 % | 440 RDI=70 % | 3,250 RDI=160 % | 13,600 RDI: 160 % |
| Per 100 g | 40 RDI=20 % | 280 RDI=30 % | 20 RDI=4 % | 180 RDI=9 % | 770 RDI: 9 % |
| Per toasts | 100 RDI=40 % | 610 RDI=60 % | 50 RDI=8 % | 410 RDI=20 % | 1,700 RDI: 20 % |
How much will it cost?
- For 8 toasts : 5.55 €
- Per toasts : 0.70 €
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: Salmon and spinach quiche, Creamy spinach and potato gratin, Eggs Florentine, Scrambled eggs with butter-fried bread and fresh spinach, Spinach and hard-boiled egg gratin, ... See them all 36
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Purple artichokes in a cheesy gratin, Ham "friand" pie, Leek and Mimolette tart, Spiced butternut gratin, Stuffed artichokes au gratin, ... See them all 30
Butter
Like these other recipes: Apple custard tart, Langoustine and leek tarts, French onion soup, Nonettes, Chicken breasts in a potato crust, ... See them all 469
Grated cheese
Like these other recipes: Gratin "grilled inside", Cassoulet-style shepherd's pie., Salmon and Spinach Gratin, Creamy rice with spinach, Enchiladas, ... See them all 72
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011128 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.