Spinach and hard-boiled eggs gratinated in béchamel sauce

### Instructions:

#### 1. Prepare the hard-boiled eggs:
Start by hard-boiling the eggs. Place them in a saucepan, cover with cold water, and bring to a boil. Once the water boils, reduce the heat and simmer for about 9-10 minutes. Afterward, transfer the eggs to a bowl of ice water to cool before peeling and slicing them into rounds.

#### 2. Sauté the spinach:
In a large skillet, heat olive oil over medium heat. Add the chopped spinach and cook until it wilts down, around 3-4 minutes. Season with salt and pepper, and set aside.

#### 3. Make the béchamel sauce:
In a medium saucepan, melt butter over medium heat. Once melted, add the flour and whisk continuously to form a smooth paste. Cook for 1-2 minutes, allowing the flour to cook but not brown. Gradually add the milk while whisking constantly to avoid lumps. Continue to cook, stirring frequently, until the sauce thickens (about 5-7 minutes). Season with salt, pepper, and a pinch of nutmeg if desired. Set aside.

#### 4. Assemble the gratin:
Preheat your oven to 375°F (190°C). In a greased baking dish, layer the sautéed spinach at the bottom. Arrange the sliced hard-boiled eggs over the spinach. Pour the béchamel sauce evenly over the eggs and spinach, ensuring everything is well covered. Sprinkle the grated cheese on top, followed by a light dusting of bread crumbs for added crunch.

#### 5. Bake:
Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the top is golden brown and bubbly. If you prefer a crispier top, you can broil for the last 2-3 minutes, but watch carefully to avoid burning.

#### 6. Serve:
Once the gratin is done, remove from the oven and let it rest for a few minutes before serving. This dish pairs wonderfully with a fresh green salad or a side of roasted potatoes for a complete meal.

### Tips:
– For a lighter version, use low-fat milk and reduce the amount of cheese in the topping.
– You can also add a handful of grated Parmesan cheese to the béchamel sauce for extra flavor.
– If fresh spinach isn’t available, frozen spinach works well—just make sure to thaw and drain any excess water before using.
– Add a pinch of garlic powder or finely chopped onion to the spinach for an extra burst of flavor.

### Conclusion:
Spinach and Hard-Boiled Eggs Gratinated in Béchamel Sauce is a simple yet luxurious dish that combines the freshness of vegetables with the creamy comfort of béchamel and eggs. Perfect for a cozy dinner, brunch, or even as a light yet satisfying side to accompany meats or other main courses. This recipe is versatile, easy to prepare, and sure to be loved by both adults and children alike. Enjoy!