Florentine hard-boiled eggs
Hard-boiled eggs au gratin on a bed of spinach, with béchamel sauce and bread.
Active time30 min
Cooking25 min
Total45 min
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Ingredients
- 30 g butter
- 80 g grated Emmental
- 500 ml milk
- 8 eggs
- 30 g wheat flour
- 700 g frozen spinach
- 240 g bread
Preparation
Preheat the oven to 200 degrees Celsius. Cook the eggs in boiling water for 10 minutes, then cool and peel.
8 eggs- oven
- saucepans
Cook and drain the spinach according to the packet instructions.
700 g frozen spinach- saucepans
- colander
Melt the butter, add the flour and stir for 1 minute. Pour in the milk while whisking and cook for 5 minutes. The sauce should thicken and coat a spoon.
30 g butter500 ml milk30 g wheat flour- saucepan
- whisk
Arrange the spinach, cut eggs and sauce in a dish. Add the Emmental, bake for 15 minutes until golden and serve with the bread.
80 g grated Emmental240 g bread- gratin dish
- oven
- knife
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration