Baked Eggs with Potatoes, Spinach and Cheese Sauce
Photo: Boston Lettuce, Radish and Ruby Grapefruit Salad; Baked Eggs with Potatoes, Spinach and Cheese Sauce; and Apple Mustard Glazed Ham
Photography by Yvonne Duivenvoorden
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 360 |
| pro | 17 g |
| total fat | 16 g |
| sat. fat | 7 g |
| carb | 38 g |
| fibre | 4 g |
| chol | 217 mg |
| sodium | 549 mg |
| % RDI: | - |
| calcium | 31 |
| iron | 25 |
| vit A | 70 |
| vit C | 28 |
| folate | 63 |
- Portion size: 8
You'll need only some last-minute assembly before popping this into the oven while the ham rests.
Ingredients
- 8 cups 8cupscubed peeled Yukon Gold potatoYukon Gold potatoes, (about 10)
- 1 cup 1cupbuttermilk
- 2 tbsp 2tbspbutter
- 1/2 tsp 1/2tspeach of salt and pepper
- 8 8hard cooked eggeggs Spinach Layer:
- 2 bags ( each 10 oz/84 g) 2bags ( each 10 oz/84 g)fresh spinach, trimmed
- 1 tbsp 1tbspvegetable oil
- 1 1onion, chopped
- 1/4 tsp 1/4tspeach of salt and pepper Cheese Sauce:
- 1 tbsp 1tbspbutter
- 3 tbsp 3tbspall purpose flour
- 2 cups 2cupsmilk
- 1 tsp 1tspDijon mustard
- 1/4 tsp 1/4tspeach of salt and pepper
- 3/4 cup 3/4cupshredded Gruyère cheese or Swiss cheese
Preparation
In saucepan of boiling salted water, cover and cook potatoes until tender, about 20 minutes; drain well and return to pot. Mash with buttermilk, butter, salt and pepper until smooth. Spread in greased 13- x 9-inch (3 L) glass baking dish.
Spinach Layer: Meanwhile, rinse spinach; shake off excess water. In large saucepan or Dutch oven, cover and steam spinach over medium-high heat, with just the water clinging to leaves, stirring once, until wilted, about 5 minutes. In sieve, press out liquid; let cool enough to coarsely chop.
In skillet, heat oil over medium heat; fry onion until softened, about 4 minutes. Add spinach, salt and pepper; stir to combine. Spread over mashed potatoes. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Cheese Sauce: In saucepan, melt butter over medium heat. Add flour; cook, stirring, for 1 minute. Gradually whisk in milk; cook, whisking, until thickened to consistency of whipping cream, about 10 minutes.
Stir mustard, salt and pepper into sauce. Add cheese; stir until melted. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 12 hours. Rewarm to continue.)
Thinly slice eggs and arrange, slightly overlapping, over spinach. Cover with cheese sauce.
Bake in 350°F (180°C) oven until edges are golden, about 30 minutes.
Source : Holiday Best: 2005
