Informations supplémentaires
30 min.
|
690 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Chop spinach and garlic.
2. Cook the eggs
Heat 1 tbsp. of butter in an ovenproof skillet. Cook the spinach and garlic for 1 minute. Remove from the heat. Add the cream, eggs, salt and pepper. Bake in the oven for 13-16 minutes until the eggs are cooked.
3. Make the Bechamel sauce
Heat 1 tbsp. of butter in a saucepan. When the butter is foaming, add the flour and mix for 30 seconds. Whisk in the milk and heat until it's beginning to thicken. Reduce the heat to medium, add the cheese and stir until melted. Add salt and pepper. Keep the sauce over very low heat until the last step.
4. Cook the bread
Heat a drizzle of oil in a skillet over medium high heat. Cook the slices of bread for about 2 minutes on each side until browned. You can also toast the bread in the toaster.
5. Plate your dish
Serve the eggs with the slices of bread, the cheddar sauce and garnish with smoked paprika to taste. Add salt and pepper to taste. Bon appétit!
3unitFresh egg
60gBaby Spinach
4gMultigrain Bread
200mlMilk 2%
10gAll-Purpose Flour
80gMild Cheddar
120mlCream 18%
2gSmoked Paprika
1unitGarlic Clove(s)
What you need
pans, pot, spatula, whisk
690 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
47g
16%
fat
41g
63%
cholesterol
432mg
144%
fiber
3g
12%
protein
34g
saturated
21g
105%
sodium
858mg
36%
sugar
12g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg