Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sig/ari poached eggs over spinach and sauce mornay.. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Sig/ari poached eggs over spinach and Sauce Mornay. is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Sig/ari poached eggs over spinach and Sauce Mornay. is something which I’ve loved my entire life.
Bit of a cheffy one but it is delicious. My "Deep Fried Poached Egg with Mornay sauce & Preserved lemons.enjoy ►MY COOKING GEAR. Shakshuka - Eggs in Tomato Sauce Recipe.
To begin with this particular recipe, we must first 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 can achieve that.
The ingredients needed to make Sig/ari poached eggs over spinach and Sauce Mornay.:
- Make ready 8 eggs
- Get 4 tbsp vinegar
- Take 1 tbsp level, salt
- Prepare 1/4 liter milk
- Take 1 pinch pepper and nutmeg
- Take 20 grams butter
- Make ready 20 grams flour
- Take 600 grams spinach
- Prepare 1/2 onion
- Make ready 2 clove garlic
- Take 60 grams butter
- Prepare 80 grams grated Gruyère cheese, I sometimes use cheddar cheese too
Crack each egg into its own ramekin or small bowl, being careful not to break the yolk. *Some necessary fine print: the consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness. Low heat is the key to perfect poaching and silken eggs. Using a slotted spoon, place a poached egg on top of spinach. Poached eggs are a beautiful thing.
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 whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. Remove eggs with slotted spoon; drain well on paper towel. Béarnaise Sauce: In small saucepan, cook white wine vinegar, wine, half of the tarragon and peppercorns over medium-high Place two English muffin halves on each of four plates. Top each muffin with arugula, poached egg and Bearnaise sauce. Crostini with Spinach, Poached Egg, and Creamy Mustard Sauce.
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