Spinach "au gratin"

40 min
Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Frozen spinach 1.042 kg
Grated cheese 0.025 kg
Eggs 5.208 ud
Vinegar 0.021 l
Bechamel (roux 40x40) for sauces 0.833 l
Loaf bread 0.042 ud
See Recipe
Sterilised milk 0.833 l
Margarine 0.033 kg
Plain flour 0.033 kg
Ground white pepper 0.002 g
Ground nutmeg 0.002 g
Table salt 4.167 g
Elaboration
  • Cook English style or steam the spinach, then cool, drain and chop.
  • Prepare a béchamel with a 40 g roux, then season with salt, white pepper and nutmeg.
  • Poach the eggs, either in hot water or on a low temperature in the Roner at 63 ºc for 22 minutes.

HOW TO SERVE

  • Divide the béchamel into two equal parts.
  • Add the spinach to one part and mix well, this will be the base.
  • Place the poached eggs on top of the spinach and béchamel mixture, cover with the remaining béchamel and add the grated cheese.
  • Place it in the oven to heat it up and cook au gratin. Serve with toasted bread.
Nutritional information (1 portion)
Energy
354.17
kcal
Carbohydrates
17.23
g
Proteins
21.92
g
Lipids
20.56
g
Sugars 11.49 g
Salt (Sodium) 850.31 mg
Folic acid 333.73 ug
Vitamin C 65.5 g
Vitamin A 1380.22 ug
Zinc 2.62 mg
Iron 9.83 mg
Calcium 491.2 mg
Cholesterol 275.25 mg
Polyunsaturated fatty acids 4.2 g
Monounsaturated fatty acids 5.98 g
Saturates 7.6 g
Fiber 5.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.