This breakfast dish is really something. The mix of the cheesy bechamel sauce at the bottom with the slow cooked baked eggs (or cocotte eggs) and spinach is really tasty and special. If you have a special occasion coming up, you might think of surprising someone with this. You could even do the bechamel sauce the night before and thin it down the next day with a bit of hot water. Serve it with a piece (or pieces!) of toast and tea or coffee… yum! A breakfast to remember.
– 10g unsalted butter
– 10g flour
– 150ml milk
– 1 clove
– pinch freshly grated nutmeg
– 1 bayleaf
– salt and pepper to taste
– 10g parmesan + more for topping
– 12 leaves of spinach, throughly washed and without stalks
– 4 eggs
– toasts because of course
1. Put the clove, bay leaf, and nutmeg in the milk and bring it to a boil so it gets all the aroma from the spices.
2. Melt the butter gently and mix in a small pan with the flour. Let it boil for a minute while stirring with a whisk. This cooks out the starch from the flour.
3. Add the milk off the heat little by little so that you don’t get any lumps. Then put on the heat and make it boil to reach the full thickness potencial, always stirring. Finally add salt and pepper to taste and the parmesan cheese.
4. For the spinach, we’re going to blanch them. Put enough water to cover them and add a tsp of salt. Once it boils profusely, add the spinach (this is so it keeps its lively green colour) and remove after 30secs. Put on a paper towel to remove the moisture.
5. Now assemble 🙂 Put the bechamel sauce at the bottom, then 2 eggs, spinach on top (be careful not to cover your yolks!)
6. This goes in the oven at 160C in a bain marie with boiling water for 30-35min or until the egg whites are cooked but the yolks are still wobbly. Finish with a drizzle of salt and a pinch of grated parmesan.
And that’s the best breakfast you’ve ever had 🙂 I hope you like the recipe! Comment below what you have every day for breakfast and what you have on special occasions. Bon appetit!