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Prep 30 mins
Cook 20 mins
I hope you’ll enjoy the rich flavors of this brunch favorite. I have doubled, tripled this recipe for brunch gatherings. I serve it with my Raspberry Crumble Muffins, which adds a nice variety of color. The tartness of the raspberries is a great foil to the richness of this egg dish.
- Preheat oven to 325. Defrost the frozen spinach. Squeeze all liquid out, set aside.
- Make a Béchamel sauce: Warm milk, set aside. (for extra rich sauce, replace 1/2 cup of milk with half-and-half).
- Melt butter over medium heat. Stir in flour, stirring until bubbly.
- Slowly add milk, whisking the entire time.
- Add salt and nutmeg.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat, taste and adjust seasonings. Stir in all but 2 tablespoons of Parmesan cheese.
- Remove 1/2 cup of sauce to reserve for top of eggs.
- Place spinach and remaining sauce into food processor or blender, pulse to cream spinach.
- Spread spinach mixture into a casserole type dish, sized from a 9x9 to a 9x13 pan.
- Carefully place eggs atop the spinach.
- Spoon a little reserved béchamel over the tops of eggs.
- Lightly sprinkle with a little nutmeg and parmesan to garnish.
- Bake at 325 for 20-25 minutes.
- NOTE- To make uniform poached eggs, heat water to a simmer (little bubbles breaking surface). Add 2-4 tablespoons white vinegar to water. This will help the eggs to hold their shape. Crack fresh eggs individually into a custard cup, and partially immerse cup and tip into simmering water. Cook 3-5 minutes, depending upon the doneness you desire. They will continue to cook in the oven, so I suggest cooking them slightly under-done. Carefully remove with a slotted spoon.
Here at last is one which has the original mornay sauce (bechamel with cheese). All others I checked out are travesties of this classic. Fresh spinach would be even better.