Eggs with English Spinach and Béchamel

Cook time 45 minutes
Servings 4


6 eggs, at room temperate
2 large bunches of English or baby spinach, washed
40g Gruyere cheese, grated
Pinch nutmeg

30g butter
¼ cup flour
400ml milk
1 bay leaf


Eggs with English Spinach and Béchamel


Place eggs in a pot of water and boil for 8 minutes. Remove from the heat and cool eggs by running under cold water for a few minutes. Peel.

Steam the spinach in a steamer for a few minutes. Remove and squeeze out excess water.

Pre heat grill.

To make the béchamel: Heat the milk with the bay leaf in a pot. Meanwhile, melt the butter in another saucepan on medium heat. Once melted, add the flour and with a wooden spoon incorporate well by stirring for 3 minutes or until it forms a ball. Add the milk little by little, stirring constantly until there are no lumps. Bring to the boil and then remove from the heat once thick. Season with salt and pepper.

Cut the eggs in half and arrange with the spinach in an earth-ware baking dish and pour over the béchamel. Sprinkle with nutmeg and cheese and grill until golden brown.