This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Spinach Mornay
This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).
80 K 3.1/5 (8 reviews)
40 min.
Easy
3.10 €
4 people
5 IngredientsLast modified on: June 13th 2024
For 4 people, you will need:
- 1
30 g butter - 2
500 g cooked spinach - 3
4 hard-boiled eggs - 4
200 g mornay sauce - 5
50 g grated cheese (optional) - Total weight: 930 grams
Times for this recipe
Preparation: 15 min.
Cooking: 25 min.
All in all: 40 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 - ⌛ 3 min.
Stage 2 - ⌛ 3 min.
Spread 500 g cooked spinach in the bottom.
Stage 3 - ⌛ 3 min.
Slice 4 hard-boiled eggs and arrange on top of the spinach.
Stage 4 - ⌛ 4 min.
Pour 200 g mornay sauce over the eggs.
Stage 5 - ⌛ 2 min.
For a browner top, you can add a little more more grated cheese.
Stage 6 - ⌛ 25 min.
Bake in the oven for about 25 minutes until nicely browned on top.
Remarks
This recipe is very approximate, so do feel free to adapt the quantities to whatever you have to hand.
Keeping: Several 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 | 230 RDI=90 % | 310 RDI=30 % | 320 RDI=50 % | 1,330 RDI=70 % | 5,580 RDI: 70 % |
| Per 100 g | 20 RDI=9 % | 30 RDI=3 % | 30 RDI=5 % | 140 RDI=7 % | 600 RDI: 7 % |
| Per person | 60 RDI=20 % | 80 RDI=7 % | 80 RDI=10 % | 330 RDI=20 % | 1,390 RDI: 20 % |
How much will it cost?
- For 4 people : 3.10 €
- Per person : 0.80 €
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 on toast with bechamel, Spinach and hard-boiled egg gratin, Spinach fritters, Asparagus and spinach gratin, Spinach Croque-monsieur , ... See them all 36
Mornay Sauce
You can get more informations, or check-out other recipes which use it, for example: Manou's zucchinis garnished, Eggs Florentine, Small green vegetables in Mornay sauce, Mornay onion tart, ... See them all 4
Butter
Like these other recipes: Cream sauce with Vin Jaune, Cannelés, Quick Strawberry Millefeuille, Grandma Solange's biscuits, Sausage and mashed potatoes, ... See them all 483
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Bistro-style red endive salad, Rice and purple-sprouting broccoli salad, Cauliflower and egg salad, Roasted leeks with pesto, Gribouille dressing, ... See them all 47
Other recipes you may also like
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011279 K3.9 50 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013517 K5 50 min.
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold . February 21th 2011271 K3.8 1 hour 50 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
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.