The best thing to make on a weekend morning: béchamel baked eggs on toast with some sautéed spinach. The egg is baked right in the sauce with a little gruyere cheese. Béchamel is a creamy and delicious sauce and such a good pairing with eggs spinach and toast. Stay tuned all weekend for the rest of this breakfast series and happy Saturday everyone!
Here’s how to make this one:
Béchamel baked eggs on toast
Ingredients
- 4 eggs
- 2 cups of spinach, packed
- 1 clove garlic
- 6 tbsp butter + 2 tbsp for buttering the inside of the cocottes
- 2 tbsp flour
- 1/3 cup milk
- Dash of nutmeg
- Sea salt / pepper
- 1 leek (or onion)
- 1/2 cup gruyere cheese, grated
- Bread of choice
Instructions
- Preheat oven to 375.
- Over medium heat, melt butter in a saucepan and leek. Stir in flour. Add milk and stir continuously. Add in nutmeg and a big pinch of salt and pepper. Cook until sauce is thickened and bubbly, about 3-5 min. Season to taste and adjust with more nutmeg / salt / pepper as needed.
- Butter inside of the cocottes and then spoon béchamel sauce into each one up until a little less than 2/3 full. Crack an egg in each cocotte. Sprinkle with cheese.
- Cover each cocotte with foil and bake in the oven for about 18 min or until egg has a slight wobble when you shake the cocotte.
- Meanwhile, slice garlic and add to a pan with oil and spinach. Cook until spinach is wilted and reduced in size. Remove and set aside.
- Coat bread in olive oil and cook for 2-3 min per side. Remove and top with spinach. Spoon béchamel sauce over toast along with egg. Dust with a little nutmeg if you’d like. Enjoy!
