By aristote33
Spinach & Baked Egg Gratin (phase 2 optimised)
38 steps
Prep:10minCook:45min
Updated at: Thu, 19 Mar 2026 13:45:13 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories364.2 kcal (18%)
Total Fat13.7 g (20%)
Carbs35.4 g (14%)
Sugars8.1 g (9%)
Protein27 g (54%)
Sodium829.9 mg (41%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
500gfrozen spinach
defrosted and well squeezed, drained
2slices sourdough
cut into large cubes, instead of 3-4
20ghard cheese
grated vegetarian Italian
4eggs
Protein boost (NEW)
Optional fibre boost (recommended)
Light béchamel
Instructions
Step 1
1. Preheat oven to 200°C / 180°C fan.
Step 2
⸻
Step 3
1. Make the lighter béchamel
Step 4
• Melt butter in a wide pan.
Step 5
• Add flour, stir 1 min to form a paste.
Step 6
• Gradually whisk in milk (as original method).
Step 7
• Simmer until thickened.
Step 8
👉 Slightly thinner than classic is fine — it will firm up in the oven.
Step 9
⸻
Step 10
2. Build the protein-rich base
Step 11
• Remove from heat.
Step 12
• Stir in:
Step 13
• Spinach
Step 14
• Nutmeg
Step 15
• Salt & pepper
Step 16
• Cottage cheese / skyr
Step 17
• If using: fold in beans/chickpeas
Step 18
Mix well.
Step 19
⸻
Step 20
3. Assemble
Step 21
• Transfer mixture to baking dish or keep in ovenproof pan.
Step 22
• Spread evenly.
Step 23
• Arrange 2 slices worth of bread on top in chunks (not dense rings).
Step 24
• Sprinkle cheese evenly.
Step 25
⸻
Step 26
4. First bake
Step 27
• Bake 15–20 min until lightly set and starting to brown.
Step 28
⸻
Step 29
5. Add eggs
Step 30
• Make 4 wells.
Step 31
• Crack eggs in.
Step 32
• Return to oven for:
Step 33
• 5–7 min → soft yolks
Step 34
• 8–10 min → firmer
Step 35
⸻
Step 36
6. Serve / store
Step 37
• Eat immediately or
Step 38
• Cool and portion for next-day lunch (eggs will set more)
