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)
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.
