Spinach and hard-boiled eggs gratinated in béchamel sauce

**Spinach and Hard-Boiled Eggs Gratinated in Béchamel Sauce**

A warm and comforting dish, “Spinach and Hard-Boiled Eggs Gratinated in Béchamel Sauce” is a delightful way to enjoy the richness of creamy béchamel sauce combined with the earthiness of spinach and the satisfying texture of hard-boiled eggs. Whether as a light dinner, a side dish, or a brunch offering, this recipe brings together simple ingredients in a way that’s both delicious and nutritious.

### Ingredients:
– **For the béchamel sauce:**
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 2 cups milk (whole or 2% preferred)
– Salt and pepper to taste
– A pinch of nutmeg (optional)

– **For the gratin:**
– 4 large eggs (hard-boiled and peeled)
– 4 cups fresh spinach (washed and roughly chopped)
– 1 tablespoon olive oil
– 1/2 cup grated cheese (Gruyère, mozzarella, or a mix)
– 1/4 cup bread crumbs (for topping)

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