Hard Boiled Eggs

         This gratin is a popular side dish served in the south of France. I would never have thought to add hard boiled eggs to spinach, but it's a fabulous combination. The gratin is made with lots of spinach, either fresh and blanched or frozen and drained, mixed in with a simple white béchamel sauce seasoned with nutmeg and black pepper. Halves of hard boiled eggs dot the surface, and the whole thing is sprinkled with grated gruyere cheese and seasoned breadcrumbs. This gratin would make an excellent side for an Easter dinner, and you can easily make it a day ahead and heat before serving. Enjoy!