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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
You can get more informations, or check-out other recipes which use it, for example: Spinach and Mushrooms with Pesto, Salmon and spinach quiche, Spinach and chick peas "à la milanaise", Salmon and Spinach Gratin, Spinach Omelette, ... 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, Small green vegetables in Mornay sauce, ... See them all 4
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
This sweet pastry is one of the basics of French pâtisserie, just like shortcrust pastry (pâte brisée) and sweetcrust pastry (pâte sablée). It is less rich in butter, so less "short" but crisper, it can be used in all tart recipes, or for any other pastry-based desserts.
Gingerbread
Maybe this recipe will bring back memories.
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)