This classic brunch dish of poached eggs on a bed of spinach is also good for lunch or dinner.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 tbsp butter||2 shallots, chopped|
|3 tbsp all-purpose flour||4 hot poached eggs|
|1 1/2 cups whole milk||1 lb. fresh spinach, well rinsed but not dried|
|salt and freshly ground black pepper||4 slices buttered toast, to serve|
|2 large egg yolks||1 cup shredded Gruyere cheese|
|2 tbsp heavy cream|
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.
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