Main Course
Grated hard-boiled eggs with spinach and mushrooms
Swap classic hard-boiled eggs for this beautiful gratin!
20 min
Prep time
40 min
Cook time
4
Servings
Intermediate
Difficulty
1h
Total time
Ingredients
Instructions
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1
Boil water in a pot and add the eggs, cook for 10 minutes, let them cool down, peel and cut the eggs in half, then set aside.
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2
In a sauté pan, melt 20 g of butter and fry the crushed onion and minced garlic for 2 minutes. Add the sliced mushrooms and cook until they are golden brown.
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3
Place the chopped spinach in boiling salted water in another pot and cook for 5 minutes, drain them in a colander and sauté with 20 g of butter.
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4
In a mixing bowl, combine the mushroom mixture and spinach.
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5
Prepare the béchamel: in a pot, put the remaining butter, flour, pour milk gradually and stir continuously with a wooden spoon until the mixture thickens.
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6
Off the heat, add the egg yolk and heavy cream, sprinkle with nutmeg and chopped parsley, season with salt and pepper.
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7
In a lightly buttered gratin dish, place the mushroom and spinach mixture and cover it with béchamel sauce. Place the hard-boiled eggs on top, cover again with béchamel sauce and sprinkle with shredded mozzarella cheese.
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8
Bake in a preheated oven at 200°C until the preparation is golden brown.
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