Eggs on the plate with spinach bechamel

Desserts

It's been more than a month since we made you a proposal that received the name De tu paladar, it is an open door to participation: the idea is that you can share with the rest of the readers your favorite recipes, or any other aspect that interests you of gastronomy. Otto has the honor of opening this section, with a recipe that (according to his account) he made last Monday.

This is the recipe for Eggs on the plate with spinach bechamel:

The ingredients Eggs, a slice of serrano ham of half a centimeter more or less, 150 grams of spinach (can be frozen), flour, milk, parsley, garlic and some slices of serrano ham to put at the end. The preparation If we have bought frozen spinach, we defrost them in boiling water and reserve. We cut two garlic and the ham slice into small squares. In a frying pan we add a little oil and fry the garlic. Before they start to brown, add the serrano ham cubes and fry the whole for a couple of minutes. Add two tablespoons of flour and stir well to prevent lumps from forming. when the flour is already well diluted we begin to add the milk little by little, mixing well. The amount of milk will depend on how you want the bechamel, if it is more liquid or thicker. More or less we will be about ten minutes making the bechamel. We put the oven to heat to about 200º. We serve the béchamel in individual containers (I have some clay pots that go to the hair). We crack an egg on top of each portion, sprinkle a little parsley and decorate with the ham slices. We put it in the oven and we will have it for a few minutes until the egg sets.

By the way, the photo is also yours. I hope that once the ice is broken, some more readers will be encouraged to send their recipes or their gastronomic contributions.

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Topics
  • Cookbook
  • Of your palate
  • Eggs
  • Spinach
  • bechamel

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