Spinach "au gratin"
40 min

Type of dish:
Vegetables
Temperature:
Hot
Allergens
Ingredients for 5 portions
Calculate portions
Frozen spinach
1.3 kg
Grated cheese
0.02 kg
Loaf bread
0.05 ud
Sterilised milk
1.0 l
Margarine
0.04 kg
Plain flour
0.04 kg
Ground white pepper
0.002 g
Ground nutmeg
0.002 g
Table salt
5.0 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
401.25
kcal
Carbohydrates
20.82
g
Proteins
24.3
g
Lipids
22.8
g
Fiber
7.3
g
Saturates
8.41
g
Monounsaturated fatty acids
6.53
g
Polyunsaturated fatty acids
4.83
g
Cholesterol
282.36
mg
Calcium
566.12
mg
Iron
11.96
mg
Zinc
2.96
mg
Vitamin A
1679.34
ug
Vitamin C
81.6
g
Folic acid
408.1
ug
Salt (Sodium)
992.28
mg
Sugars
13.94
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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