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Eggs with English spinach and Béchamel

Impress with this breakfast, its creamy and tasty with lots of wholesome nutritional flavour.


  • 6 eggs, at room temperate

  • 2 large bunches of English or baby spinach, washed

  • 40g Gruyere cheese, grated

  • Pinch nutmeg

  • Béchamel

  • 30g butter

  • ¼ cup flour

  • 400ml milk

  • 1 bay leaf


  • 1.

    Place eggs in a pot of water and boil for 8 minutes. Remove from the heat and cool eggs by running under cold water for a few minutes. Peel.

  • 2.

    Steam the spinach in a steamer for a few minutes. Remove and squeeze out excess water.

  • 3.

    Pre heat grill.

  • 4.

    To make the béchamel: Heat the milk with the bay leaf in a pot. Meanwhile, melt the butter in another saucepan on medium heat. Once melted, add the flour and with a wooden spoon incorporate well by stirring for 3 minutes or until it forms a ball. Add the milk little by little, stirring constantly until there are no lumps. Bring to the boil and then remove from the heat once thick. Season with salt and pepper.

  • 5.

    Cut the eggs in half and arrange with the spinach in an earth-ware baking dish and pour over the béchamel. Sprinkle with nutmeg and cheese and grill until golden brown.


Serves: 4
Time: 45 minutes

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