Tested till perfect 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

Baked Eggs with Potatoes, Spinach and Cheese Sauce

You'll need only some last-minute assembly before popping this into the oven while the ham rests.

By The Canadian Living Test Kitchen

Source: Holiday Best: 2005

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 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
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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.

Nutritional Information Per serving: about

cal 360 pro 17g total fat 16g sat. fat 7g
carb 38g fibre 4g chol 217mg sodium 549mg

% RDI:

calcium 31 iron 25 vit A 70 vit C 28
folate 63
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