Spinach With Béchamel Sauce Gratin Hard-Boiled Egg Baking in the Oven Recipe

When it comes to comfort food with a touch of elegance, Spinach With Béchamel Sauce Gratin Hard-Boiled Egg is a dish that immediately comes to mind. This French-inspired recipe combines the earthy flavors of fresh spinach with the creamy richness of béchamel sauce, all crowned with the delightful texture and flavor of hard-boiled eggs.

Baked to perfection, this dish has a history rooted in French cuisine and has since become a beloved option for both a main course and a side dish. In this recipe, I’ll share why I find it so special and guide you through the process of creating this delectable dish.

Why I Love This Spinach Gratin Recipe

I have a soft spot for this Spinach Gratin recipe for several reasons. Firstly, it beautifully combines wholesome spinach, which is packed with nutrients, with the indulgent creaminess of béchamel sauce.

It strikes a perfect balance between healthy and decadent, making it suitable for various occasions. Whether you’re serving it as a side to elevate a weeknight dinner or as the star of your meal, it’s a versatile option.

Additionally, the addition of hard-boiled eggs brings a unique twist to the dish. The eggs not only provide a satisfying texture but also infuse the gratin with their rich, savory flavor. It’s a combination that’s sure to intrigue your taste buds.

Lastly, the process of preparing this dish is a delightful culinary journey. Making the velvety béchamel sauce from scratch, wilting the fresh spinach, and assembling it all into a beautiful gratin is both satisfying and rewarding. And the aroma that fills your kitchen as it bakes in the oven is simply irresistible.

Key Ingredients and Their Purpose

• Béchamel Sauce: The heart of this dish, the béchamel sauce, is made from butter, flour, milk, and seasonings. Butter and flour create a roux that thickens the sauce, while milk adds creaminess. Salt, pepper, and a pinch of nutmeg season the sauce, enhancing its flavor.
• Spinach: Fresh spinach is a powerhouse of vitamins and minerals. It wilts down during cooking, providing a vibrant green color and a refreshing, earthy taste to the gratin.
• Hard-Boiled Eggs: Sliced hard-boiled eggs contribute a satisfying texture and a rich, savory flavor to the dish. They create a harmonious contrast with the creamy béchamel sauce and the tender spinach.
• Parmesan Cheese and Breadcrumbs: These ingredients form the gratin’s crispy, golden-brown topping. Parmesan cheese adds a salty, umami kick, while breadcrumbs provide a delightful crunch. Melted butter binds them together for a perfect finish.

Instructions for Spinach Gratin with Béchamel Sauce and Hard-Boiled Eggs

Creating this Spinach Gratin with Béchamel Sauce and Hard-Boiled Eggs is a delightful journey. To summarize the instructions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the béchamel sauce by melting butter, adding flour, and gradually whisking in milk until thickened. Season it with salt, pepper, and nutmeg.
3. Sauté minced garlic in olive oil, then wilt fresh spinach. Season with salt and pepper.
4. Grease a baking dish and layer with wilted spinach, sliced hard-boiled eggs, béchamel sauce, and the remaining spinach.
5. Prepare the gratin topping by mixing Parmesan cheese, breadcrumbs, and melted butter. Sprinkle it evenly over the spinach.
6. Bake in the preheated oven for 25–30 minutes until golden brown and bubbling.
7. Allow it to cool briefly before serving, savoring the heavenly aroma that fills your kitchen. Enjoy!

Spinach With Béchamel Sauce Gratin Hard-Boiled Egg Baking in the Oven

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Cook Time 1 hour hr

Total Time 1 hour hr

Course Main Course

Cuisine French

Calories 320 kcal

Equipment

• Oven
• Baking dish
• Saucepan
• Mixing bowls
• Whisk
• Knife and cutting board
• Measuring cups and spoons

Ingredients

  

For the Béchamel Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• Salt and pepper to taste
• A pinch of nutmeg optional

For the Spinach:

• 1 pound fresh spinach washed and trimmed
• 2 cloves garlic minced
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Gratin:

• 4 hard-boiled eggs peeled and sliced
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Instructions

 

• Preheat your oven to 375°F (190°C).
• Start by making the béchamel sauce. In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 2 minutes until it turns a pale golden color.
• Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens, which should take about 5-7 minutes.
• Season the béchamel sauce with salt, pepper, and a pinch of nutmeg if desired. Set it aside.
• In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
• Add the fresh spinach to the skillet. Stir occasionally until the spinach wilts, which should take about 3-5 minutes. Season with salt and pepper.
• Grease a baking dish and spread half of the wilted spinach at the bottom.
• Place the sliced hard-boiled eggs on top of the spinach.
• Pour the prepared béchamel sauce evenly over the eggs.
• Add the remaining spinach on top of the béchamel sauce.
• In a small bowl, mix the grated Parmesan cheese, breadcrumbs, and melted butter until it forms a crumbly mixture. Sprinkle this evenly over the spinach.
• Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the dish is bubbling.
• Remove from the oven and let it cool for a few minutes before serving.

Notes

Tips:

• You can use frozen spinach if fresh is not available, just make sure to thaw and drain it before using.
• Experiment with different cheeses for a unique flavor twist.
• Serve with a simple green salad for a complete meal.

 

Nutrition (per serving):

• Calories: 320
• Fat: 20g
• Carbohydrates: 20g
• Protein: 15g

Keyword eggs, spinach

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