Usuba
Poached Eggs on Spinach Bun
A classic French dish: crispy pastry shells, tender spinach in a creamy sauce, and perfectly poached eggs, generously drizzled with a rich butter and cheese sauce topped with Parmesan.
- Total
- 60 min
- Standard serving
- 424 g
Ingredients
Total 12
Instructions
- 1
Step 1
Melt the butter in a saucepan over medium heat. Add the flour, stir well and cook until golden brown, about 2 minutes.
Carefully add the cream. Simmer over low heat for 10–15 minutes until the sauce thickens and the flour taste disappears.
Remove from heat. Add grated Parmesan, lemon juice, cayenne pepper and ground nutmeg. Season with salt and pepper to taste. Cover with a lid and keep warm.
- 2
Step 2
Pour 1 cup of sauce into a microwave-safe bowl. Add chopped spinach.
Cover with plastic wrap and pierce several holes in it. Microwave on high power for 1–3 minutes until the spinach is hot.
Salt and pepper to taste.
- 3
Step 3
Place one rack in the middle of the oven and the second one approximately 10 cm from the upper heating element. Preheat only the upper element.
Cut the buns in half, place them on parchment paper, and put them on the top rack of the oven for 2–4 minutes until golden brown.
Set the oven temperature to 200 degrees and place the buns on the middle rack so they don't cool down.
- 4
Step 4
While the buns are in the oven, prepare poached eggs. This requires care: the water should barely simmer, and the egg should be fresh.
- 5
Step 5
Arrange the buns on plates. Top with spinach mixture, then poached eggs. Drizzle with remaining sauce.
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