40 min
Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Frozen spinach 1.25 kg
Grated cheese 0.02 kg
Eggs 5.25 ud
Vinegar 0.025 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
  • 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.


  • 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)
Fiber 7.03 g
Saturates 8.4 g
Monounsaturated fatty acids 6.53 g
Polyunsaturated fatty acids 4.82 g
Cholesterol 282.36 mg
Calcium 557.12 mg
Iron 11.56 mg
Zinc 2.91 mg
Vitamin A 1625.14 ug
Vitamin C 78.6 g
Folic acid 394.1 ug
Salt (Sodium) 984.28 mg
Sugars 13.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.