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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
You can get more informations, or check-out other recipes which use it, for example: Chicken with spinach in a cream sauce , Spinach Croque-monsieur , Spinach and chick peas "à la milanaise", Spinach brik parcels, Salmon and Spinach Gratin, ... See them all 36
Mornay Sauce
You can get more informations, or check-out other recipes which use it, for example: Mornay onion tart, Eggs Florentine, Manou's zucchinis garnished, Chard gratin à la Mornay, Small green vegetables in Mornay sauce, ... See them all 5
Butter
Like these other recipes: Little lemon biscuits, Snow peas sautéed in butter, Caramelised apple pie, Cabbage julienne with ham, Four quarters, ... See them all 498
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Mixed salad stack, Langres-style spinach, Bistro-style cabbage salad, Crispy spinach rolls, Avocado mousse with sorrel, ... See them all 47
Aligot
Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time.
Ratatouille
Ratatouille is a typical Mediterranean dish. The best-known version comes from Nice. It is a ragout of different vegetables (aubergines, peppers, courgettes, onions) in a tomato sauce.
Bouquet garni
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)