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Ah, spinach and hard-boiled eggs, a classic from my childhood kitchen that I come back to a-do-re! Just the idea of this creamy béchamel blending with the greens… I’m already salivating. Well, I admit, it reminds me of my stumblings with the sauce, often too thick, or too runny. You know the type?
The secret really lies in the texture of the béchamel. For me, it has to coat all the ingredients, but without overpowering the flavors. In this recipe, we add a gourmet touch with eggs that bring both pep and tenderness. A good family dish, you’ll see, perfect for warming up the evenings.
I’ve always liked it to be simple to make, with ingredients that are easy to find. Spinach is so versatile, and here we spotlight it on the softness and creaminess side. No need to wait for a special occasion to indulge yourself.
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However, I warn you, I never make it exactly the same twice. Sometimes I add a bit of nutmeg in the béchamel, sometimes I choose a different cheese for gratin. In short, it’s my personal little twist that makes all the difference. Your turn now!
Essential ingredients for spinach and hard-boiled eggs with béchamel
- 500 g fresh spinach (or frozen, I often use that)
- 4 eggs (well hard, neither overcooked nor too soft)
- 50 g butter for the béchamel
- 50 g flour (to thicken the sauce, no need to be a chemist!)
- 50 cl milk (whole if you want it even creamier)
- Salt, pepper and a pinch of grated nutmeg (if you’re like me…)
- Grated Emmental or grated cheese of your choice for gratin
- A small bread roll or some croutons (I like a bit of crunch on top)
Preparation steps for a melt-in-your-mouth gratin
- Cook the eggs: I plunge them into boiling water for exactly 10 minutes, then pop them into cold water to stop the cooking. This prevents green rings around the yolk.
- Prepare the spinach: if you use fresh, you need to wash and stem it. Then, I sauté it a little in the pan, just to wilt it, no need to drown it.
- Make the béchamel: classic but fun to make. The butter melts slowly, you add the flour, let it cook a bit to avoid the raw taste, then you pour the milk while whisking. You have to be patient here to avoid lumps!
- Season: salt, pepper, nutmeg, taste and adjust, no messing around with the béchamel.
- Assembly: put a layer of spinach at the bottom of the dish, pour the béchamel on top, then place the eggs cut in half (or quarters, your choice) and a final little curtain of grated cheese.
- In the oven: 20 minutes at 180°C to gratin, I watch it closely so it doesn’t burn, especially because it smells so good.
Utensils to have ready for this simple and effective recipe
- A saucepan for the eggs and another for the béchamel
- A frying pan or sauté pan for the spinach
- A whisk (béchamel’s best friend)
- A gratin dish to bake everything in
- A knife to cut the eggs and prepare the spinach
Personally, I often make this dish when I want something comfy, hassle-free, but with a little wow factor. I like this texture mix, you know, the softness of the eggs, the smoothness of the béchamel, the fresh and slightly earthy taste of the spinach.
The gratin is easy, you just leave it in the oven and can do other things while waiting. However, I recommend serving it hot, because for me, cold is less interesting (but it still eats fine, of course!).
Ah, and if you have croutons, don’t hesitate to add them. I often just do it by feel, like “here, I’ll add this, it’ll add crunch.” In short, this recipe is a good classic revisited, easy to make, nice to share, and never disappointing!
Gourmet variation and tips to enhance your spinach and eggs with béchamel
- You can replace the Emmental with Comté cheese, it gives a slightly stronger flavor (tested and approved!)
- Add a pinch of nutmeg to the béchamel really lifts the dish, not essential, but I love it
- For a lighter dish, make the béchamel with skimmed milk, the texture will be a bit less creamy
- Want croutons? Quickly fry them in a pan with a bit of olive oil, it’s really great
A quick glance at sharing and the memories this dish evokes
At home, this dish always is a hit at the table, especially when I talk about the homemade béchamel. I feel like it brings everyone back to old meals, those times we took to sit down together.
Every time, I hear family cooking stories, it’s a real moment of sharing before enjoying the meal. Well, sometimes, I mess up the béchamel a little, it happens, but it’s part of the game.
So here it is, this spinach and hard-boiled egg gratin with béchamel, I’ll always keep it in my favorite recipes. Sometimes simple, sometimes with a touch of madness, but always full of warmth and tenderness on the plate.
Can I use frozen spinach for this recipe?
Yes, frozen spinach works very well. Just be sure to drain it well after cooking to avoid too much water in the dish.
How to avoid lumps in the béchamel?
The secret is to add the milk little by little while whisking constantly. Don’t pour it all at once and let the flour cook well before adding the milk.
Can this gratin be prepared in advance?
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Absolutely, you can assemble the dish in advance and keep it in the fridge. Just heat it in the oven before serving to warm it up and gratin.
Is it possible to make a vegan version?
For a vegan version, replace the milk and butter with plant-based alternatives and use a vegan cheese for gratin.
