To find out more...
Spinach Mornay
40 min.
Easy
3.10 €
4 people
5 Ingredients- 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
Step by step recipe
Stage 1 - ⌛ 3 min.
Stage 2 - ⌛ 3 min.
Stage 3 - ⌛ 3 min.
Stage 4 - ⌛ 4 min.
Stage 5 - ⌛ 2 min.
Stage 6 - ⌛ 25 min.
| 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 % |
- For 4 people : 3.10 €
- Per person : 0.80 €
Change currency:
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Fish terrine with spinach and tomatoes, Spinach fritters, Salmon and Spinach Gratin, Eggs Florentine, Gratin-style spinach and chicken omelette , ... 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, Mornay onion tart, Chard gratin à la Mornay, Small green vegetables in Mornay sauce, ... See them all 5
Butter
Like these other recipes: Chicken Brussels pie, Smooth mixed vegetable soup, Cauliflower "moelleux" in ramekins, Breton style shellfish and vegetable soup, Curried prawn risotto, ... See them all 489
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Bistro-style red endive salad, Gribouille dressing, Bistro-style cabbage salad, Green and red salad with sardines and eggs mimosa, Springtime mixed salad, ... See them all 47
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate yet distinctive flavour which is a welcome addition to both savoury and sweet recipes (particularly in cakes and pastries).
Norwegian tartines
Scandinavian-style bread with smoked trout, and a fresh topping with herbs and shallots.
Cauliflower and egg salad
This very simple recipe combines crunchy raw cauliflower with hard-boiled eggs and herbs in a rémoulade dressing.Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)