Spinach and boiled eggs with béchamel – Page 2

1. Prepare the Spinach

In a large skillet, heat olive oil or butter over medium heat.
Add the minced garlic and sauté for 30 seconds.
Add spinach and cook until wilted (if using fresh). Season with salt, pepper, and a pinch of nutmeg.
Set aside and keep warm.

2. Make the Béchamel Sauce

In a saucepan, melt the butter over medium heat.
Stir in the flour and cook for about 1 minute, whisking constantly to form a smooth roux.
Gradually add warm milk, whisking to avoid lumps.
Continue to cook until the sauce thickens (about 5 minutes).
Season with salt, pepper, and nutmeg. Stir in cheese if using.

3. Assemble the Dish

In a serving dish or individual plates, layer the spinach.
Arrange the halved boiled eggs on top.
Pour the warm béchamel sauce generously over the eggs and spinach.

4. Optional – Bake for a Golden Finish

Place the assembled dish in a preheated oven at 375°F (190°C) for 10–15 minutes, or until lightly golden on top. This adds a deliciously baked texture.

🍽 Serving Suggestions

Serve with toasted baguette slices, steamed potatoes, or a light green salad.
Add a sprinkle of paprika or extra cheese on top before serving.
For extra protein, add some sautéed mushrooms or white beans to the spinach.

🌟 Final Thoughts

Spinach and boiled eggs with béchamel is proof that simple ingredients can yield gourmet-worthy comfort food. The creamy sauce complements the earthy spinach and the richness of the eggs, making this dish a standout choice for any occasion.

Would you like a printable recipe card or a version tailored for meal prep?

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