Spinach Gratin With Hard Boiled Eggs, French
March 27, 2016
- FOR TOPPING
- Serving Size: 1 (277.5 g)
- Calories 284.4
- Total Fat - 19 g
- Saturated Fat - 7.9 g
- Cholesterol - 232.8 mg
- Sodium - 380.9 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 2.7 g
- Sugars - 5.1 g
- Protein - 16.1 g
- Calcium - 326.3 mg
- Iron - 4.7 mg
- Vitamin C - 32.9 mg
- Thiamin - 0.2 mg
Heat milk in a medium saucepan until steamy; set aside.
In a separate saucepan,melt 2 tablespoons of butter on medium heat. Sprinkle in the flour, whisking the mixture until smooth, about a minute or two. Remove from heat.
Slowly pour in the hot milk, whisking the whole time so that the mixture is not lumpy. Continue to whisk until there are no lumps. Return the pan to heat and let heat to a simmer, continuing to whisk to keep the mixture from sticking to the bottom of the pan. The béchamel sauce will thicken as it cooks. Sprinkle in the ground nutmeg and black pepper. Add spinach then mix.
Grease the inside of a 2-quart casserole all around with a little butter.
Pour the spinach béchamel mixture into a gratin pan then level it. Sprinkle the surface with the grated Gruyere cheese.
Slice the hard boiled eggs in half, then arrange them cut side up, on the surface of the spinach mixture. Press into the spinach mixture so that the cut side of the eggs are level with the spinach.
Sprinkle bread crumbs that you have mixed.
Bake, uncovered, in a 375°F oven for 25-30 minutes, until nicely browned.
Tips & Variations
No special items needed.