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.
Servings: 8
Ingredients:
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
| 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% |
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8 cups (2 L) cubed peeled Yukon Gold potatoes (about 10, or 2 lb/1 kg)
1 cup (250 mL) buttermilk
2 tbsp (25 mL) butter
1/2 tsp (2 mL) each salt and pepper
8 hard-cooked eggs
Spinach Layer:
2 bags (each 10 oz/284 g) fresh spinach, trimmed
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1/4 tsp (1 mL) each salt and pepper
Cheese Sauce:
1 tbsp (15 mL) butter
3 tbsp (50 mL) all-purpose flour
2 cups (500 mL) milk
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper
3/4 cup (75 mL) shredded Gruyère 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
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