Hard-boiled Egg Florentine Gratin with Smoked Bacon

Ingredients

• 2 units Eggs (cooked 9 min, peeled)
• 150 g Canned chopped spinach (drained)
• 30 g Grated cheese (Gruyère or Emmental) (grated)
• 50 g Smoked bacon (cut into small pieces)
• 20 g Butter (half-cup for cooking, plus 10 g for the top)
• 15 ml Thick crème fraîche (or liquid crème fraîche)
• 1 units Shallot (roughly chopped)
• to taste Freshly ground pepper
• 10 g Breadcrumbs (or panko)
• 10 g Additional butter (for the top of the gratin)

Instructions

1. Cooking hard-boiled eggs

   Place the eggs in a saucepan, cover with cold water, bring to a boil then simmer 9 minutes. Cool under cold water, peel and set aside.

   Time: PT10M

2. Preheat the oven

   Turn on the oven and preheat to 200 °C.

   Time: PT10M

   Temperature: 200°C

3. Sweat the shallot and bacon

   Melt 10 g butter in a pan over medium heat. Add the chopped shallot and bacon pieces, cook 5 minutes stirring until the shallot becomes translucent and the bacon releases its juice without browning.

   Time: PT5M

4. Add the spinach and cream

   Add the drained spinach and crème fraîche to the pan. Stir 2 minutes until homogeneous.

   Time: PT2M

5. Season

   Sprinkle with freshly ground pepper and stir 1 minute.

   Time: PT1M

6. Reheat the mixture

   Leave the mixture on the heat for another 2 minutes until hot before transferring.

   Time: PT2M

7. Assemble in the gratin dish

   Pour the mixture into the small gratin dish, form a small nest in the center and place the two peeled hard-boiled eggs on top.

   Time: PT5M

8. Add the topping

   Sprinkle the top with grated cheese, breadcrumbs and drop the remaining 10 g butter in small pats. Add a final turn of pepper.

   Time: PT3M

9. Bake

   Place the dish in the oven and bake 15 minutes at 200 °C until the top is golden and crisp.

   Time: PT15M

   Temperature: 200°C

10. Finishing and serving

    Remove the gratin from the oven, let rest 2 minutes, garnish with a small bay leaf if desired and serve immediately with a green salad.

    Time: PT2M

Nutrition Facts

Calories

780

Protein

35 g

Carbohydrates

14 g

Fat

60 g

Fiber

4 g

Ingredient Substitutions

• Instead of Canned chopped spinach: Fresh spinach (150 g)
• Instead of Grated cheese (Gruyère or Emmental): Comté, Mozzarella
• Instead of Smoked bacon: Lardons, Pancetta
• Instead of Butter: Margarine, Olive oil (for cooking)
• Instead of Thick crème fraîche: Double cream, 0 % cottage cheese
• Instead of Shallot: Small onion
• Instead of Breadcrumbs: Crumbled dry biscuits
• Instead of Additional butter: Olive oil

Equipment Needed

• Pot for the eggs
• Frying pan or small pot
• Mixing bowl
• Small gratin dish
• Oven
• Wooden spoon
• Cheese grater (optional)
• Colander
• Chef's knife
• Cutting board
• Kitchen gloves

Critical Steps — Do Not Skip

• Precise cooking of hard-boiled eggs (9 minutes).
• Sweat the shallot and bacon without browning.
• Assemble the gratin with the eggs without breaking them.
• Bake until a golden crust forms.

Chef Tips from the Video

• Use aged Gruyère for a stronger flavor.
• Add a pinch of nutmeg to the cream for a subtle aromatic note.
• Replace bacon with Parma ham for a lighter version.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 1 to 2 days.

Freezer: Not recommended due to egg texture, but possible for 1 month if well wrapped.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Boil the eggs the day before and keep them refrigerated.
• Prepare the spinach, bacon, cream mixture and keep it chilled before gratinating.
• Assemble the gratin, cover and refrigerate up to 24 hours before baking.