Soft Boiled Eggs & Spinich
Submitted by Andrew Fung
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- 2 eggs ( soft boiled) ,
- spinach(washed and stemmed) ,
- 1 tsp shallots (emincer - finely sliced) ,
- butter and oil to saute ,
- sauce mornay ,
- 2 pieces toast ,
- gruyere cheese
Remove stems on spinach, wash in vinegar bath 2 - 3 times, spin and reserve in fridge. Make bechamel sauce, add egg yolk, dot with butter and reserve in bain marie. Prepare soft - boiled eggs. Toast bread and cut into circles. Just before serving , saute shallots in butter and oil over med - low heat and add spinach. Toss until just wilted.
Add cheese to bechamel . Place toast circles on hot plate, top with spinach, egg(upright), and mornay . garnish with gruyere.
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