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We hope you got insight from reading it, now let’s go back to sig/*ari* poached eggs over spinach and sauce mornay. recipe. To cook sig/*ari* poached eggs over spinach and sauce mornay. you only need 12 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Sig/*ari* poached eggs over spinach and Sauce Mornay.:
- You need 8 of eggs.
- Use 4 tbsp of vinegar.
- Take 1 tbsp of level, salt.
- You need 1/4 liter of milk.
- Use 1 pinch of pepper and nutmeg.
- Prepare 20 grams of butter.
- Take 20 grams of flour.
- Provide 600 grams of spinach.
- Use 1/2 of onion.
- Take 2 clove of garlic.
- Take 60 grams of butter.
- Provide 80 grams of grated Gruyère cheese, I sometimes use cheddar cheese too.
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 spinach is blanched and after that the veggies are placed with the eggs in a casserole. A delicious homemade Mornay sauce (with butter, egg yolk and crème fraîche) is the topping. A classic recipe from the French Kitchen. Gently add the egg into the water. Use the spoon or spatula to spoon the egg white over the egg yolk.
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