Equipment
Ingredients
Gratin Base
- 6 egg, large
- 20 ml olive oil
- 450 g spinach, washed and drained
- 1 g salt
- 1 g black pepper, freshly ground
Béchamel Sauce
- 20 g unsalted butter
- 20 g all-purpose flour
- 350 ml whole milk, cold
- 1 g salt
- 1 g black pepper, freshly ground
- 20 g parmesan cheese, freshly grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 204 kcal
- Protein
- 12 g
- Carbohydrates
- 9 g
- Fat
- 14 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 325 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 201 mg
- Potassium
- 576 mg
- Calcium
- 210 mg
- Iron
- 3.2 mg
- Magnesium
- 74 mg
- Phosphorus
- 213 mg
- Zinc
- 1.4 mg
- Vitamin A
- 488 mcg
- Vitamin C
- 21 mg
- Vitamin D
- 1.8 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 365 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.50 mg
- Niacin
- 0.8 mg
- Folate
- 178 mcg
- Water
- 160 g
Sources: USDA FoodData Central
Method
Cook the eggs in boiling water for 8 minutes.
Transfer the eggs immediately to an ice bath to cool completely.
Remove the shells and slice the hard-boiled eggs into rounds.
Sauté the spinach in olive oil with salt and pepper in a skillet over high heat for 3 minutes until wilted.
Spread the wilted spinach evenly across the bottom of the gratin dish and arrange the egg slices on top.
Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 1 minute without browning.
Gradually whisk in the cold milk and bring to a boil, stirring until the mixture thickens into a smooth sauce.
Stir in the parmesan, salt, and pepper, then remove from heat.
Pour the béchamel sauce evenly over the layered eggs and spinach.
Place the dish under a preheated broiler for 5 minutes until the top is golden brown.
Chef's Notes
- For perfectly cooked hard-boiled eggs, use eggs that are a few days old rather than very fresh, as they are easier to peel.
- Ensure your béchamel sauce is smooth by gradually adding the milk and whisking continuously. If lumps form, you can pass it through a fine-mesh sieve.
- Don't overcook the spinach; it should be wilted but still retain some vibrant color. Sautéing over high heat helps achieve this quickly.
- For an extra layer of flavor and texture, consider adding a pinch of nutmeg to the béchamel sauce, a traditional addition to French white sauces.
Storage
Refrigerator: 2 days — Store in an airtight container; the sauce may lose some texture upon reheating.
Reheating: Heat in a 175°C (350°F) oven until the center is warm.
Troubleshooting
Béchamel sauce is lumpy
Cause: Milk was added too quickly or not whisked enough
Fix: Pass the sauce through a fine-mesh sieve or use an immersion blender
Prevention: Add milk in small batches, whisking until smooth after each addition
Cultural Context
Gratins are a classic French dish, often featuring layers of vegetables, potatoes, or pasta baked in a creamy sauce and topped with cheese. This gratin of eggs and spinach offers a comforting and elegant take on the traditional format, suitable for a light dinner or a brunch centerpiece.
