To prepare a delicious baked spinach recipe with eggs and béchamel sauce, we start by gathering all the necessary ingredients. Make sure you have 500 grams of fresh or frozen spinach, 4 eggs, 100 grams of butter, 50 grams of flour, 500 ml of milk, 150 grams of grated cheese, a pinch of nutmeg, salt, and freshly ground pepper.
We begin by preheating the oven to 180 degrees Celsius and greasing a heat-resistant dish with butter, ensuring we cover all corners evenly. If you are using fresh spinach, wash it well and sauté it in a pan with a little butter or oil until it softens. If you opt for frozen spinach, thaw it and drain the excess water. After preparing the spinach, season it with salt and pepper to taste, then spread it evenly in the buttered dish.
Next, we prepare the béchamel sauce. In a saucepan, melt 50 grams of butter over medium heat. Once the butter is completely melted, add the flour and mix vigorously for 1-2 minutes until it takes on a golden hue. This is the moment to gradually pour in the milk, stirring continuously to avoid lumps. Let the sauce simmer on low heat, stirring constantly, until it thickens.
Once the sauce becomes creamy and smooth, add a pinch of nutmeg and season with salt and pepper. Remove the saucepan from the heat and incorporate the grated cheese, stirring until it melts completely. Finally, add a raw egg, mixing quickly to incorporate it into the sauce.
Pour the béchamel sauce with cheese over the spinach in the dish, being careful to evenly cover the soft-boiled eggs placed earlier. Place the dish in the preheated oven and activate the grill function, allowing the dish to bake until a golden and appetizing crust forms, which may take between 10 to 15 minutes, depending on the oven.
Once the dish is ready, carefully remove it from the oven and let it cool for a few minutes before serving. Finally, if desired, sprinkle a little freshly ground pepper on top for added flavor. This recipe combines the delicate taste of spinach with the richness of béchamel sauce and the velvety texture of the eggs, creating a savory dish, perfect for any meal. Enjoy your meal!
We begin by preheating the oven to 180 degrees Celsius and greasing a heat-resistant dish with butter, ensuring we cover all corners evenly. If you are using fresh spinach, wash it well and sauté it in a pan with a little butter or oil until it softens. If you opt for frozen spinach, thaw it and drain the excess water. After preparing the spinach, season it with salt and pepper to taste, then spread it evenly in the buttered dish.
Next, we prepare the béchamel sauce. In a saucepan, melt 50 grams of butter over medium heat. Once the butter is completely melted, add the flour and mix vigorously for 1-2 minutes until it takes on a golden hue. This is the moment to gradually pour in the milk, stirring continuously to avoid lumps. Let the sauce simmer on low heat, stirring constantly, until it thickens.
Once the sauce becomes creamy and smooth, add a pinch of nutmeg and season with salt and pepper. Remove the saucepan from the heat and incorporate the grated cheese, stirring until it melts completely. Finally, add a raw egg, mixing quickly to incorporate it into the sauce.
Pour the béchamel sauce with cheese over the spinach in the dish, being careful to evenly cover the soft-boiled eggs placed earlier. Place the dish in the preheated oven and activate the grill function, allowing the dish to bake until a golden and appetizing crust forms, which may take between 10 to 15 minutes, depending on the oven.
Once the dish is ready, carefully remove it from the oven and let it cool for a few minutes before serving. Finally, if desired, sprinkle a little freshly ground pepper on top for added flavor. This recipe combines the delicate taste of spinach with the richness of béchamel sauce and the velvety texture of the eggs, creating a savory dish, perfect for any meal. Enjoy your meal!
Ingredients
6 soft-boiled eggs, 800g of spinach puree (about double in fresh spinach), 60g of grated cheese (gruyere), 1 egg, 40g of flour, 40g of butter, 400ml of milk, salt, pepper, nutmeg