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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 | 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 €
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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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Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
Sweet pastry
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Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
Potato purée
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