Baked Eggs with Creamy Spinach

Ispanaklı Yurmurta

 

It’s not that much work, but this egg dish feels just a little bit luxurious. A beautiful start to the day. And not a bad lunch, either…

 

300g       fresh spinach (ıspanak), or good quality frozen spinach

1 tbsp    butter

1 tbsp    flour

1 cup     milk

½ tsp     salt

                Generous cranking of black pepper

4              eggs

 

Preheat the oven to 220C

 

1. Wash the spinach leaves well, then chop roughly.

 

2. Heat a large frypan, add the spinach, and sauté until spinach is wilted and most of the juices have evaporated.

 

3. Meanwhile, melt the butter in a small saucepan and add the flour. Stir constantly until the mixture foams.

 

4. Add the milk, a little at a time, stirring well so that the mixture is smooth before the next addition of milk.

 

5. When all the milk is added and the sauce is smooth, bring to the boil, stirring regularly until it has thickened, then remove from heat.

 

6. Add the white sauce to the spinach, and stir through the salt and pepper. Pour the mixture into a medium-sized oven tray, and spread it out so the bottom of the tray is coated with spinach sauce.

 

7. Make four ‘holes’ in the spinach sauce, and crack one egg into each hole. Put the tray in the oven, and bake until the eggs are set, about 10-15 minutes. Serve immediately and enjoy!

 

SERVES 2-4