Eggs with Spinach and Bechamel

by Budoor Alsulami

No. Of Serving 2
Breakfast \ Lunch \ Dinner
0

This Florentine dish is recognized internationally. It’s ideal for restaurants that serve breakfast/ brunch and for hotels' food menus. The mixture of slow cooked eggs, bechamel sauce and other key ingredients, makes this recipe an essential vegeritne option and delightful breakfast. For best results use: Goody vinegar & Goody bechamel sauce.

Ingredients 8
Instructions

Order's

large eggs 2 g 2 g
spinach 10 g 10 g
olive oil 10 g 10 g
Goody professional vinegar 2 g 2 g
Goody professional bechamel sauce 20 g 20 g
mozzarella cheese 4 g 4 g
salt 0.2 g 0.2 g
black pepper 0.1 g 0.1 g
Sugar Cane Vinegar

4x3.74 L

60 SAR

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Ready for cooking? Follow the below instructions in the order specified. These instructions are well crafted by our own chefs in order to make the cooking process enjoyable and satisfying. So let’s get started but before that don’t forget to keep all ingredients handy as listed.

In a saucepan over medium heat, put water and vinegar until it reaches a temperature of 100 degrees Celsius
Push the eggs into the water until they are cooked In a cast iron skillet over medium heat, add olive oil, then spinach, until soft
Season with salt, pepper and black
Put boiled eggs on it, then Goody bechamel sauce. Then on top of it put mozzarella cheese
Put it in the oven until the cheese melts .

Special Notes:

N/A: N/A

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