Eggs and spinach gratin

Category: starter / main course 

Preparation Time: 5 minutes

Cooking Time: 30 minutes

  

Ingredients:

Serves 4

6 large eggs

300g frozen chopped spinach

2 tbsp corn flour

500ml milk

1 onion

grated cheddar

salt and pepper

ground nutmeg

olive oil

Preparation:

1. Heat up oven at 200C

2. Gently place the eggs in a saucepan of water and boil for 12 minutes, remove shells and cut in half lengthwise, keep aside

3. In a bowl, mix 2 tbsp of cornflour with a little bit of cold milk

4. In a saucepan, bring the rest of the milk to the boil, reduce the heat and add the cold milk and cornflour mix at once, stirring continuously until the bechamel thickens, season with salt, pepper and a little ground nutmeg, keep aside

5. Chop the onion finely

6. In a frying pan, heat up a little olive oil, add the chopped onions and saute for 2 minutes, then add the frozen spinach and continue cooking until the spinach has defrosted fully

7. In an ovenproof dish, pour half of the bechamel, then top with the spinach and onion mixture, then dispose the egg halves , pushing them down slightly into the spinach, before pouring the rest of the bechamel

8. Top with grated cheddar

9. Place in the oven for 15 minutes

Why not check out my other recipes?

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