Spinach "au gratin"
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen spinach
1.042 kg
Grated cheese
0.025 kg
Bechamel (roux 40x40) for sauces
0.833 l
Loaf bread
0.042 ud
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
Fiber
5.86
g
Saturates
7.6
g
Monounsaturated fatty acids
5.98
g
Polyunsaturated fatty acids
4.2
g
Cholesterol
275.25
mg
Calcium
491.2
mg
Iron
9.83
mg
Zinc
2.62
mg
Vitamin A
1380.22
ug
Vitamin C
65.5
g
Folic acid
333.73
ug
Salt (Sodium)
850.31
mg
Sugars
11.49
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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