Baked Eggs with Spinach and Soubise Sauce
Photography Nick Tresidder.
Serves: 4
INGREDIENTS
Onions
30 grams butter
500 grams brown onions, peeled and finely sliced
1 teaspoon sea salt
Filling
3 cups cooked basmati rice, hot
6 hard-boiled eggs, peeled and halved
2 bags spinach, washed, dried and tough stems removed
Sauce
30 grams butter
25 grams flour
450 ml milk
1 teaspoon sea salt
freshly ground pepper
knob of butter
1 clove garlic, crushed
To finish
freshly grated Parmesan
METHOD
Onions: Melt the butter in a large sauté pan and add the onions and salt. Cover and cook gently for about 40 minutes until meltingly tender but still translucent. Stir occasionally and add a splash of water if needed. Don’t let the onions catch and colour on the base of the pan as that will change the flavour of the sauce.
Sauce: Melt the butter in a saucepan and stir in the flour. Cook for one minute. Whisk in the milk ensuring there are no lumps. Season and bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes. Stir in the onions and season.
Filling: Melt the butter in a sauté pan and toss the spinach and garlic over a high heat to wilt. Season and set aside.
Preheat the oven to 180°C.
To assemble: Divide the rice between individual ovenproof baking dishes and spoon over a little soubise sauce. Top with the spinach and nestle in 3 egg halves. Coat with a good layer of the soubise sauce and sprinkle generously with freshly grated Parmesan.
Bake for 20 minutes until hot and golden on top.
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