Spinach/Kale Egg Au Gratin

By March 28, 2019May 17th, 2020Breakfast/Brunch
Spinach/Kale Egg Au Gratin by cookingmealsforone.com

A delightful healthy way to start the day with this full of flavour dish with a difference



Prep time

10 Minutes

Cooking time

15-20 Minutes


  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 1 cup milk
  • pinch nutmeg
  • 1 cup finely chopped silverbeet or Kale, stalks removed
  • ⅓ cup grated cheese
  • 2 tablespoons freshly grated parmesan cheese
  • 1½ teaspoons Dijon mustard
  • 2 eggs
  • 1 teaspoon white vinegar
  • *optional extra
  • ¼ cup finely chopped ham/bacon or smoked salmon
  • a little extra grated parmesan cheese 


  • Preheat oven grill to medium heat
  • Make the béchamel, melt the butter in a small saucepan
  • Add the flour, stir and cook over medium heat for 1 minute
  • Gradually add the milk, cook whilst stirring until sauce becomes thick and creamy
  • Add mustard, nutmeg, parmesan, cheese, plus *optional ham, bacon or salmon if desired
  • Season to taste with a pinch of salt and pepper
  • Add chopped spinach or kale, stir until combined
  • Place half the mixture into an ovenproof ramekin 
  • In a separate saucepan or deep frying pan, bring water to the boil, (deep enough to cover the eggs when poaching) and add the vinegar
  • Reduce heat to a simmer. Gently crack an egg into a small bowl, then tip it into the water, repeat with the second egg. Cook for 2 minutes and gently lift eggs out with a slotted spoon
  • Place the eggs on top of the mixture in the ramekin and top with remaining spinach/kale mixture
  • Top with a little extra grated parmesan cheese if desired
  • Place ramekin on an ovenproof plate or tray and place under preheated grill and cook until golden in colour and heated through about 10-15 minutes
  • Serve and Enjoy! 

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