POACHED EGGS WITH CHEESE SAUCE
Pocherade ägg med ostsås
Poached eggs are placed on a bed of fried spinach and covered with a lovely cheese sauce. Just before serving you bake it in the oven, so that it gets that scrumptious-looking color. Serve with boiled potatoes or carrots, or toast, or nothing at all … whatever fancies your palate.
Serves 4
4 large eggs
water
½ teaspoon salt
1 tablespoon pickling vinegar, 12% acidity
1 lb fresh leafy spinach
water
2 teaspoons salt per 4 cups water
2 tablespoons butter or margarine
½ teaspoon salt
some white pepper and nutmeg
Cheese sauce:
1 tablespoon butter or margarine
2 tablespoons flour
0.4 cup bouillon, preferably chicken or vegetable bouillon
approx 0.6 cup creamy milk
0.4 cup grated, ripe and strong cheese
1 teaspoon mustard, preferably Dijon
grated cheese for baking in the oven
Pre-cook the trimmed spinach in lightly salted water for a couple of minutes. Take it up, drain it and roughly chop it.
Poached eggs:
Pour water into a shallow, wide saucepan, about 2 inches up along the walls. Add salt and vinegar and bring to a boil. Break the eggs in a wide cup, one by one. Gently pour one egg at a time in the water and bring the white together around the yolk with a spoon. Simmer for 2 to 3 minutes. Take them up and put them in warm water so they keep warm.
Make the sauce. Make a thickening of fat and flour in a saucepan and dilute with bouillon and creamy milk to a smooth sauce. Boil for about 5 minutes. Remove saucepan from heat and stir in cheese and mustard.
Quickly fry the spinach in some fat in a saucepan and flavor with salt, pepper and nutmeg. Put it in an oven-proof serving pan and put the eggs on top. Spread with the sauce and sprinkle with grated cheese. Bake at 440F or until nicely colored and heated through. Serve.
Enjoy!
Bella
Pocherade ägg med ostsås
Poached eggs are placed on a bed of fried spinach and covered with a lovely cheese sauce. Just before serving you bake it in the oven, so that it gets that scrumptious-looking color. Serve with boiled potatoes or carrots, or toast, or nothing at all … whatever fancies your palate.
Serves 4
4 large eggs
water
½ teaspoon salt
1 tablespoon pickling vinegar, 12% acidity
1 lb fresh leafy spinach
water
2 teaspoons salt per 4 cups water
2 tablespoons butter or margarine
½ teaspoon salt
some white pepper and nutmeg
Cheese sauce:
1 tablespoon butter or margarine
2 tablespoons flour
0.4 cup bouillon, preferably chicken or vegetable bouillon
approx 0.6 cup creamy milk
0.4 cup grated, ripe and strong cheese
1 teaspoon mustard, preferably Dijon
grated cheese for baking in the oven
Pre-cook the trimmed spinach in lightly salted water for a couple of minutes. Take it up, drain it and roughly chop it.
Poached eggs:
Pour water into a shallow, wide saucepan, about 2 inches up along the walls. Add salt and vinegar and bring to a boil. Break the eggs in a wide cup, one by one. Gently pour one egg at a time in the water and bring the white together around the yolk with a spoon. Simmer for 2 to 3 minutes. Take them up and put them in warm water so they keep warm.
Make the sauce. Make a thickening of fat and flour in a saucepan and dilute with bouillon and creamy milk to a smooth sauce. Boil for about 5 minutes. Remove saucepan from heat and stir in cheese and mustard.
Quickly fry the spinach in some fat in a saucepan and flavor with salt, pepper and nutmeg. Put it in an oven-proof serving pan and put the eggs on top. Spread with the sauce and sprinkle with grated cheese. Bake at 440F or until nicely colored and heated through. Serve.
Enjoy!
Bella
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