Egg & Spinach Gratin

This delicious Jacques Pepin recipe is easy to prepare and makes a beautiful presentation.

It's delicious as is, but you might want to try it with different cheeses!

Prep Time 10 minutes

Total Time 30 minutes

Ingredients

• 6 large eggs
• 1 bunch of fresh spinach
• 1/2 cup grated Swiss Cheese
• 1/4 grated Parmesan Cheese
• salt & pepper
• fresh nutmeg
• 2 TBSP butter

Sauce Ingredients

• 1/2 cup milk or cream
• 1 TBSP Flour & 1 TBSP Butter

Instructions

Bring 4 cups of water to the boil and reduce heat so water is at a heavy simmer. Pierce the wide end of each egg with a pin and immediately gently drop into the simmering water.  Cook eggs for 5 minutes. You are aiming for a soft boiled egg.

When time is up drain eggs and crack the shells gently against the side of the pot. Put eggs into a bowl of ice water to cool.

While eggs are cooking, start the sauce. Into a small saucepan on medium heat melt 1 TBSP butter and the flour. Cook for about one minute, but don't let it brown too much. Add the milk/cream while stirring constantly to make a thick sauce.

Wash and drain spinach. Cook for 2-3 minutes in a covered skillet. Squeeze out any excess water. Add 2 TBSP of butter to skillet and saute spinach for another 2-3 minutes. Add salt and pepper.

Transfer to oven proof gratin/serving dish.

Peel the eggs and transfer to the bed of spinach. Sprinkle eggs with the Swiss cheese and nutmeg. Pour the sauce over each egg. It should be quite thick and coat the eggs well. Sprinkle the top with Parmesan cheese and put the dish under a broiler for about 10 minutes or until the cheese melts and turns golden.

Serve immediately with a crusty bread and Champagne, Prosecco or a dry white wine.