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Categories:
butter yellow onion flour milk heavy cream baby kale baby spinach Parmesan cheese Tabasco sauce ground nutmeg bread crumbs eggs salt
Viewed: 109 - Published at: 6 years agoIngredients
- 1/2 pound unsalted butter, diced
- 1 yellow onion, minced
- 2 cups all-purpose flour
- 1 gallon whole milk
- 1 quart heavy cream
- 1 1/2 pounds baby kale, chopped
- 2 1/2 pounds baby spinach, chopped
- 2 cups Parmesan cheese, grated
- 1 tablespoon tabasco sauce
- 1 1/2 teaspoons ground nutmeg
- panko bread crumbs, toasted in butter (for garnish)
- fresh farm eggs, cooked sunny-side up
- Salt and pepper (as needed)
Method
- Heat a large saute pan over medium heat.
- Add butter and onions to pan and cook until onions are translucent.
- Once onions are translucent, add flour and whisk until well combined.
- Continue to cook over medium heat for about 2 to 3 minutes.
- Add milk and heavy cream to onion mixture and bring to a boil.
- Reduce heat to low and add kale and spinach.
- Continue to cook spinach and kale mixture until slightly thickened.
- Remove from heat and add Parmesan cheese, Tabasco and nutmeg.
- Mix until well combined.
- Add salt and pepper to desired taste.
- Top with sunny-side up egg and garnish with toasted panko bread crumbs.
- Serve immediately.
