Spinach Mornay


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).
71 K 3.1/5 (8 reviews)
Grade this recipe:
Keywords:
Last modified on: June 13th 2024
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 15 min.
Cooking: 25 min.
All in all: 40 min.
When should you start or finish this recipe?
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.
Spinach Mornay
Preheat the oven to 390°F (200°C)

Butter a gratin dish.

Stage 2 - 3 min.
Spinach Mornay
Spread 2 cups + 2 tablespoons cooked spinach in the bottom.

Stage 3 - 3 min.
Spinach Mornay
Slice 4 hard-boiled eggs and arrange on top of the spinach.

Stage 4 - 4 min.
Spinach Mornay
Pour 1 cup mornay sauce over the eggs.

Stage 5 - 2 min.
Spinach Mornay
For a browner top, you can add a little more more grated cheese.

Stage 6 - 25 min.
Spinach Mornay
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 recipe230 RDI=90 %310 RDI=30 %320 RDI=50 %1,330 RDI=70 %5,580 RDI: 70 %
Per 100 g20 RDI=9 %30 RDI=3 %30 RDI=5 %140 RDI=7 %600 RDI: 7 %
Per person60 RDI=20 %80 RDI=7 %80 RDI=10 %330 RDI=20 %1,390 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Gluten
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)
Other recipes you may also like
Apricot and pistachio clafoutis
Apricot and pistachio clafoutis
For this apricot and pistachio clafoutis, we'll first bake the apricots on their own in the oven, before pouring in the clafoutis dough for a second baking. This first baking apart will enhance the taste of the apricots in the clafoutis.
September 3rd 202319 K 1 hour 20 min.
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22th 2024513 K4.6 1 hour 60 min.
Salmon with sorrel
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
October 13th 2010311 K 15 1 hour 25 min.
Marinated tuna with herbs
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.
February 21th 2011274 K4.3 1 hour 25 min.
Hamburgers
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
December 6th 2015425 K4.8 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page