Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sig/ari poached eggs over spinach and sauce mornay.. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Gently lift the ladle into water and slide egg into water at bottom. Keep them in Luke warm water until needed. for sauce gently boil milk salt,nutmeg and pepper. Mix the butter with the flour and knead into a little ball. Rip little bits of the ball and gently cook in the milk stirring all the time.
Sig/ari poached eggs over spinach and Sauce Mornay. is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Sig/ari poached eggs over spinach and Sauce Mornay. is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook sig/ari poached eggs over spinach and sauce mornay. using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sig/ari poached eggs over spinach and Sauce Mornay.:
- Make ready 8 eggs
- Prepare 4 tbsp vinegar
- Make ready 1 tbsp level, salt
- Get 1/4 liter milk
- Take 1 pinch pepper and nutmeg
- Prepare 20 grams butter
- Take 20 grams flour
- Get 600 grams spinach
- Take 1/2 onion
- Get 2 clove garlic
- Take 60 grams butter
- Take 80 grams grated Gruyère cheese, I sometimes use cheddar cheese too
Put on the lid and wait. While you're waiting, you probably want to put the toast on. The eggs will poach in the steam trapped by the lid, and because of the spinach, they won't stick to the pan or to each other. You can serve each individual portion with a poached egg, or simply serve the entire dish with just one.
Steps to make Sig/ari poached eggs over spinach and Sauce Mornay.:
- Preheat oven to about 180C
- eggs for poaching should not be older than 1 week and cold.Boil 2 ltr of water with the vinegar and salt.Turn down heat and add each egg separatly into a with cold water rinsed ladle. Gently lift the ladle into water and slide egg into water at bottom.Keep egg white together with two spoons ,leave to set for about 4 minutes in water.Keep them in Luke warm water until needed.
- for sauce gently boil milk salt,nutmeg and pepper.Mix the butter with the flour and knead into a little ball.Rip little bits of the ball and gently cook in the milk stirring all the time.Cook sauce for at least 15 minutes
- Wash spinach,chop onions and garlic.Melt butter in a pot and soften onions and garlic .Add spinach and let it just wilt. Season with salt ,pepper and nutmeg.Gently cook down until all liquid is gone. Now butter ovenproof dish, add spinach then the eggs.Add the cheese to the warm sauce so it melts, do not boil.Pour sauce over eggs and brown off on middle shelf in preheated oven.
The eggs will poach in the steam trapped by the lid, and because of the spinach, they won't stick to the pan or to each other. You can serve each individual portion with a poached egg, or simply serve the entire dish with just one. But make sure you pop that poached egg yolk before you dish the Italian spinach into individual servings - you want to make the most of that rich, creamy egg yolk insta-sauce! If you're intimidated by poaching an egg, don't be! Heat the oil in a pan over a medium heat, add the spinach, a small grating of nutmeg and season with salt and pepper.
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