Name: Spinach Gratin with Baked Eggs and Parmigiano
Yield: 4 servings
Cuisine: Italian,North American
Ingredients: 4 bunch spinach (about 2 ¼-pounds;1 kg), cleaned, drained, and stems removed; 2 Tbsp unsalted butter (30 ml); ¼ cup finely minced cooking onion (60 ml); 2 Tbsp finely minced garlic (30 ml); 7 Tbsp all-purpose flour (105 ml); 3 cup warm homogenized milk (750 ml); ½ tsp freshly grated nutmeg (2 ml); 1 tsp kosher salt (5 ml); large pinch of white pepper; 8 large eggs; ½ cup fresh breadcrumbs (125 ml); 1 Tbsp unsalted butter, melted (15 ml); ½ cup finely grated Parmigiano Reggiano (120 ml)

Spinach Gratin with Baked Eggs and Parmigiano

Yields

4 servings

Recipe Courtesy Lynda Haynes from “The Ace Bakery Cookbook”.

ingredients

bunch spinach (about 2 ¼-pounds;1 kg), cleaned, drained, and stems removed

Tbsp unsalted butter (30 ml)

cup finely minced cooking onion (60 ml)

Tbsp finely minced garlic (30 ml)

Tbsp all-purpose flour (105 ml)

cup warm homogenized milk (750 ml)

tsp freshly grated nutmeg (2 ml)

tsp kosher salt (5 ml)

large pinch of white pepper

large eggs

cup fresh breadcrumbs (125 ml)

Tbsp unsalted butter, melted (15 ml)

cup finely grated Parmigiano Reggiano (120 ml)

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In manageable batches, plunge the spinach into boiling water. Allow the water to come to a boil again. Cook for 1 minute and drain on paper towels. Roughly chop.

Step 3

Melt the butter in a frying pan large enough to hold all the ingredients except the eggs. Add the onions and sauté over medium heat for 2 minutes. Stir in the garlic, then mix in the spinach and cook for 1 minute. Sprinkle with the flour and stirring, gently cook for 1 minute more. Pour in the warm milk and bring to a simmer. Cook, stirring, until the mixture thickens, about 5 minutes. Add the nutmeg, salt, and pepper. The recipe can be prepared to this point up to 1 day ahead.

Step 4

Spoon the spinach mixture into an 8- to 10-cup (2- to 2.4-L) buttered baking dish (or 4 to 8 individual baking dishes). Make 8 indentations in the spinach and break an egg into each well. Sprinkle each egg with a pinch of salt. Bake for 15 to 18 minutes or until the egg white is set but still soft.

Step 5

Mix together the breadcrumbs, melted butter, and the Parmigiano Reggiano. Remove the baking dish from the oven. Turn on the broiler. Sprinkle the crumb mixture over the eggs and place under the broiler for 30 seconds, until lightly golden. Serves 4 to 8, depending on appetites.

Rate Recipe

My rating for Spinach Gratin with Baked Eggs and Parmigiano

Spinach Gratin with Baked Eggs and Parmigiano

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter