Baked Eggs with Potatoes, Spinach and Cheese Sauce

By The Canadian Living Test Kitchen

207 people added this to their Recipe Box

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	360360 cal
pro	17 g17g pro
total fat	16 g16g total fat
sat. fat	7 g7g sat. fat
carb	38 g38g carb
fibre	4 g4g fibre
chol	217 mg217mg chol
sodium	549 mg549mg sodium
% RDI:	-
calcium	3131 calcium
iron	2525 iron
vit A	7070 vit A
vit C	2828 vit C
folate	6363 folate

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

Ingredients

8 8cups cupscubed peeled Yukon Gold potatoYukon Gold potatoes, (about 10)
1 cup buttermilk 1 1cup cupbuttermilk
2 tbsp butter 2 2tbsp tbspbutter
1/2 tsp each of salt and pepper 1/2 1/2tsp tspeach of salt and pepper
8 hard cooked eggs 8 8hard cooked eggeggs
Spinach Layer:
2 2bags ( each 10 oz/84 g) bags ( each 10 oz/84 g)fresh spinach, trimmed
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1onion, chopped
1/4 tsp each of salt and pepper 1/4 1/4tsp tspeach of salt and pepper
Cheese Sauce:
1 tbsp butter 1 1tbsp tbspbutter
3 tbsp all purpose flour 3 3tbsp tbspall purpose flour
2 cups milk 2 2cups cupsmilk
1 tsp Dijon mustard 1 1tsp tspDijon mustard
1/4 tsp each of salt and pepper 1/4 1/4tsp tspeach of salt and pepper
3/4 cup shredded Gruyère cheese 3/4 3/4cup cupshredded 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