Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sig/ari poached eggs over spinach and sauce mornay.. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Sig/ari poached eggs over spinach and Sauce Mornay. is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Sig/ari poached eggs over spinach and Sauce Mornay. is something that I’ve loved my entire life.
Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. Victoria Paikin pleased to present this video about this easy Moroccan Recipes - Eggs In Tomato Sauce for a wonderfuland exotic blend of flavors.
To get started with this recipe, we have to first prepare a few ingredients. You can have sig/ari poached eggs over spinach and sauce mornay. using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sig/ari poached eggs over spinach and Sauce Mornay.:
- Take 8 eggs
- Take 4 tbsp vinegar
- Make ready 1 tbsp level, salt
- Make ready 1/4 liter milk
- Take 1 pinch pepper and nutmeg
- Take 20 grams butter
- Get 20 grams flour
- Prepare 600 grams spinach
- Prepare 1/2 onion
- Take 2 clove garlic
- Make ready 60 grams butter
- Take 80 grams grated Gruyère cheese, I sometimes use cheddar cheese too
Drain and press out excess water from spinach. Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with The béchamel sauce will thicken as it cooks. Sprinkle in the ground nutmeg and black pepper. Just-barely poached eggs are nestled in rows on top of the spinach, and the sauce is poured over the top.
Instructions 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.
Place a sauce pan with the water and vinegar on the stove. The salt will go in the hot water where we will place the Large eggs, before poaching. When the water begins to boil, turn the burner to low heat. Low heat is the key to perfect poaching and silken eggs. Using a slotted spoon, place a poached egg on top of spinach.
So that’s going to wrap it up for this exceptional food sig/ari poached eggs over spinach and sauce mornay. recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
