No ImageSpinach Gratin with Hard Boiled Eggs

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  1. Lana

    My mother used to make what we simply called Spinach Casserole. It was a family favorite and I just loved it. The amazing thing about this was that I didn’t care for spinach any other way (When I was older I discovered spinach dip and espinaca). Unfortunately, by the time I thought to ask her for her recipe, she didn’t remember it (she is 95). I went looking and found this recipe and it sounded similar. But when I made it, it just wasn’t right. I experimented a couple of times and still couldn’t get it. Then I realized that back in those days, we always ate canned spinach. I tried it with canned spinach, Betty Crocker’s white sauce recipe, and cracker crumbs and there it was! Marvelous. To me, fresh or canned spinach tastes fishy, and when I took it to a pot luck with frozen, one of the ladies said, “Oh, you put tuna in it. I never had it that way.” So I’m not the only one. I never added the nutmeg any time, since I don’t care for it.

  2. Dea

    Eggs and Spinach have a very long association. My great-grandmothers favorite way to eat spinach was to steam it, sprinkle vinegar over it and then add a couple of crumbled hard boil eggs…

  3. lesley

    @ Keith If you make coddled eggs in big ramekins you could avoid gluten. Cook some spinach and half fill a ramekin or 2. Break an uncooked egg into a small depression made in the spinach cover with some pouring cream and then grated cheese and season with salt and pepper. I cook for between 15 -18 mins in the oven at about 180. It’s easy to overcook the egg so it’s a case pf seeing how it works in your oven.

  4. Chrissy

    Made this tonight for guests. The amount of ground nutmeg (not fresh) was too much for our tastes – my fault, not the recipe’s. Otherwise, the dish came together beautifully. I will try again but will omit or greatly lessen the nutmeg.

  5. Anna

    Thank you for this recipe. I stumbled across it while looking for frittata recipes. This was more up my alley for the ingredients I had on hand. Then I discovered the zucchini/spinach/bacon gratin link at the bottom and so I combined the two recipes. It’s in the oven baking now and I’m so excited to try them. I ended up using frozen turnip greens, beet greens, spinach and zucchini. I have an overabundance of greens from the garden each year and love having a good recipe to use them up in. I’ll be posting an article of my own later on as I don’t want to forget this!

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