John Myers
Ingredients for 4 servings:
- 600 g leaf spinach, frozen
- 125 ml instant chicken broth
- 50 g butter
- 3 tbsp vinegar
- 1 tsp salt
- 4 eggs
- 30 g flour
- 150g Gorgonzola
- 125 ml cream
- 50 g Gouda, grated
- pepper
- nutmeg
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Cover the spinach with chicken stock and 20g butter and let it thaw over low heat. Cook for about 10 minutes. Place in a sieve and collect the stock. Meanwhile, bring 2 liters of water with vinegar and salt to a boil. Then let the water simmer gently. Crack the eggs one at a time into a cup and drop them into the water. Poach for 3 minutes on each side. Remove from the pan with a slotted spoon. Place the spinach in a greased baking dish. Place the eggs on top of the spinach. Make a roux with the remaining butter and flour, fill with the stock, add the Gorgonzola and let it melt. Season with pepper and nutmeg. Stir in the cream and spread the mixture over the spinach and eggs. Pour the Gouda cheese over the top and bake at 180°C for about 15 minutes until golden brown. Serve with fresh baguette.
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