Step By Step Prepare Yummy Sig/*ari* poached eggs over spinach and Sauce Mornay.

Sig/*ari* poached eggs over spinach and Sauce Mornay.. Crack each egg into its own ramekin or small bowl, being careful not to break the yolk. 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.

Poached Eggs Florentine With Spinach And Sauce Mornay. More information on "poached eggs florentine with spinach and sauce mornay": Images NYPL Digital Gallery, Flickr, Google Images. Carefully lift eggs from water with a slotted spoon, then briefly drain on paper towels. You can have Sig/*ari* poached eggs over spinach and Sauce Mornay. using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sig/*ari* poached eggs over spinach and Sauce Mornay.

1. Prepare 8 of eggs.
2. Prepare 4 tbsp of vinegar.
3. Prepare 1 tbsp of level, salt.
4. You need 1/4 liter of milk.
5. Prepare 1 pinch of pepper and nutmeg.
6. You need 20 grams of butter.
7. It's 20 grams of flour.
8. Prepare 600 grams of spinach.
9. Prepare 1/2 of onion.
10. It's 2 clove of garlic.
11. It's 60 grams of butter.
12. You need 80 grams of grated Gruyère cheese, I sometimes use cheddar cheese too.

Serve poached eggs with spinach and pepper sauce. Cook until spinach has fully reduced. Stack the cooked spinach on top of the toast and add the poached egg, with salt and pepper. Thaw spinach or place in boiling water until thawed.

Sig/*ari* poached eggs over spinach and Sauce Mornay. step by step

1. Preheat oven to about 180C.
2. 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..
3. 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.
4. 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..

Drain and press out excess water from spinach. Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard boiled eggs and gruyere cheese. Just-barely poached eggs are nestled in rows on top of the spinach, and the sauce is poured over the top. Put all Mornay Sauce ingredients in blender, cover. stirring occasionally. Remove yolks and reserve. breakfast or luncheon dish.