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At home we like spinach a lot and more if we prepare them as we show you today, with bechamel. To bring an even more complete dish to the table, we will also cook some eggs on them, when they are ready.
By doing them in a casserole we can cook the eggs directly in the oven. Put the white first and, when it is done, add the yolks and keep them in the oven for a few minutes. This way you will get the whites to be curdled and the yolks just right.
I leave you the link to our Catalonian spinach. They are also delicious.
Spinach with bechamel
If the spinach is already tasty, imagine it with bechamel and egg. It is a very complete dish that children like a lot.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: vegetables
- Calories: 370
- Rations: 4-6
- Cooking time:
- Total time:
Ingredients
- 500 g of fresh spinach
For the bechamel:
- 50 butter g
- 650 g of milk or vegetable broth
- Sal Island
- Nutmeg
- Pepper
- 1 teaspoon of cornstarch dissolved in 1 or 2 tablespoons of milk or cold water
And also (optional):
- 2 eggs
Preparation
We put the clean and dry spinach in a cocotte or in a wide saucepan.
We put the lid on and let them cook. They will cook without adding water, cooking in their own juice.
We put a strainer over a bowl. When they are cooked we put them in the colander and let them drain.
Let's prepare the bechamel by putting the butter in the same cocotte that will already be empty.
When it melts we add the flour. We cook it for 1 minute.
Now add the juice released by the spinach, stirring constantly.
Add the broth or milk little by little, without stopping stirring.
With scissors or with the knife, we chop the already cooked spinach.
When we have our bechamel made we add the spinach.
We mix. Cook for a few more minutes, stirring.
Once done, we can put the egg whites on the surface and let them cook in the oven or even over a low heat. When the whites are done, add the yolks and, after two or three minutes, serve.
More information - Catalonian spinach