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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 | 227 RDI=350 % | 305 RDI=115 % | 324 RDI=445 % | 1,332 RDI=67 % | 5,578 RDI: 67 % |
| Per 100 g | 24 RDI=38 % | 32 RDI=12 % | 34 RDI=48 % | 143 RDI=7 % | 600 RDI: 7 % |
| Per person | 56 RDI=87 % | 76 RDI=29 % | 81 RDI=111 % | 333 RDI=17 % | 1,394 RDI: 17 % |
- For 4 people : 3.10 €
- Per person : 0.80 €
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Cooked spinach
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Mornay Sauce
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Butter
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Hard-boiled egg
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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.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)