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Categories:
butter flour milk salt egg yolks heavy cream Gruyere cheese shallots fresh spinach eggs buttered toast
Viewed: 56 - Published at: 5 years agoIngredients
- 4 tbsp butter
- 3 tbsp all purpose flour
- 1 1/2 cups whole milk
- Salt and freshly ground black pepper
- 2 large egg yolks
- 2 tbsp heavy cream
- 1 cup shredded Gruyere cheese
- 2 shallots, chopped
- 1 lb (450g) fresh spinach, well rinsed but not dried
- 4 hot poached eggs
- 4 slices buttered toast, to serve
- 4 flameproof serving dishes
Method
- Melt 2 tbsp of the butter in a small saucepan over medium-low heat.
- Whisk in the flour and let bubble for 1 minute.
- Gradually beat in the milk.
- Cook, whisking often, until boiling and thickened.
- Season with salt and pepper.
- Whisk egg yolks and cream together, then whisk into the sauce.
- Stir in 3/4 cup of the Gruyere.
- Keep warm.
- Meanwhile, melt the remaining 2 tbsp butter in a large saucepan over medium heat.
- Add the shallots and cook, stirring often, about 2 minutes, until softened.
- Add the rinsed spinach, cover, and cook about 5 minutes, until the spinach has wilted.
- Drain well.
- Position a broiler rack about 6in (15cm) from the source of heat and preheat the broiler.
- Divide the spinach among four flameproof ramekins.
- Using a slotted spoon, place a poached egg in each ramekin, then top with the sauce and sprinkle with the remaining Gruyere.
- Broil until the cheese is melted and golden.
- Serve hot, with the toast.
