Gratinated Eggs with Spinach and Bacon

Ingredients

• 6 eggs (at room temperature)
• 6 tranches bacon (or deli meat of your choice)
• 30 g butter (plus a knob for sautéing the spinach)
• 30 g flour
• 300 ml milk
• salt (to taste)
• pepper (to taste)
• 1 grosse poignée spinach (optional)
• 2 cuil. à soupe grated cheese
• parsley (quantity not specified)

Steps

1. 1

   Bring a saucepan of water to a boil. Add the room-temperature eggs and cook them for 6 minutes.

2. 2

   Immediately transfer the eggs to ice water. Let them cool, then carefully peel them.

3. 3

   To make the béchamel sauce, melt the 30 g of butter in a saucepan. Add the flour and whisk for 1 minute.

4. 4

   Gradually pour in the milk, stirring constantly. Cook, stirring, until thickened; the transcript specifies cooking over medium heat until the first bubbles appear. Season with salt and pepper.

5. 5

   If using spinach, sauté it in a knob of butter for 3 to 4 minutes, until wilted.

6. 6

   Spread a layer of béchamel sauce over the bottom of an ovenproof dish, then distribute the spinach on top if using.

7. 7

   Carefully wrap each egg in a slice of bacon and arrange them in the dish.

8. 8

   Cover the eggs with the remaining béchamel sauce. Sprinkle with grated cheese and parsley.

9. 9

   Broil at 220 °C for 5 to 10 minutes, depending on the desired doneness of the yolk. Serve as soon as ready.

Notes

The transcript mentions cooking the eggs for 5 minutes, while the written recipe indicates 6 minutes; the duration of 6 minutes has been retained. The additional amount of butter for the spinach and the amount of parsley are not specified.

Nutrition per serving

• main course
• budget-friendly
• gratinated
• oven-baked
• with meat
• high-protein