Today I’m bringing you a recipe that I’m sure you’ll want to make again and again once you try it. These salmon-stuffed eggs with spinach béchamel are a real discovery. It’s a very easy dish to prepare, the result is delicious and wonderfully creamy. And since you can use any filling you like, it’s a perfect recipe for using up leftovers.
This time the eggs are filled with grilled fresh salmon, making it a great dish for Fridays during Lent—although I promise you, it’s ideal for any other time too. In fact, I dare say they’d be just as tasty made with other fish, chicken, beef, ham or prawns, and would always be a hit.
The final touch of gratin is absolutely spot on, so preparing them in a stainless steel frying pan like the Signature high stainless steel frying pan from Bra is a great advantage, as it means you won’t dirty any other dishes. Since it’s oven-safe, once the dish is ready, you just sprinkle grated cheese on top and pop it straight into the oven—no need to transfer it!
Here’s this wonderful recipe for salmon-stuffed eggs with spinach béchamel. I hope you enjoy it as much as I do.
Ingredients
- 5 eggs
- 1 salmon fillet or steak
- 400 g fresh spinach
- 400 ml warm milk
- 40 g pine nuts
- 40 g flour
- 2 finely chopped garlic cloves
- Extra virgin olive oil (EVOO)
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 teaspoon freshly ground black pepper
- A pinch of sweet or smoked paprika
- 50 g grated cheese
Method
- Boil the eggs in a saucepan of water. Once the water begins to boil, cook for 10–11 minutes. Then remove from heat and place the eggs in cold water to stop the cooking process.
- Heat a pan with a little olive oil and cook the salmon, seasoned to your liking. Once cooked, flake it and set it aside in a bowl or deep plate.
- The eggs should be cool by now, so peel them, slice in half, remove the yolks and add them to the flaked salmon.
- Use a fork to mash the yolks and salmon together, then fill the egg whites with the mixture. Set aside.
- Preheat the oven (grill setting).
- Heat the Signature high stainless steel frying pan from Bra over medium heat with a little EVOO and lightly toast the garlic and pine nuts, stirring so they don’t burn.
- Once golden, add the cleaned and chopped spinach and stir. Let it cook for a few minutes.
- Add the flour and stir well to lightly toast it.
- Gradually pour in the milk, stirring constantly, to cook the béchamel sauce.
- When the béchamel is ready, place the stuffed eggs on top, sprinkle with a little paprika and cover with grated cheese.
- Place the pan in the oven and grill until the cheese is golden and bubbly.
- Remove the pan from the oven and take it straight to the table for serving. Enjoy!
Thanks to BRA for this delicious recipe!
