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.

This recipe is made with perfectly poached eggs, and melted creamy bechamel sauce. Goody professional bechamel sauce makes this dish all more satisfying and pleasing to the eyes.

Eggs with Spinach and Bechamel
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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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