Eggs à la Coolidge
Created by dienia b on January 22, 2024
- Servings: 6
- Prep Time: 30m
- Cook Time: 60m
- Recipe #42210
Ingredients
- Spinach
- 2 cups frozen spinach, minced
- 6 tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 eggs
- Cream Sauce
- 2 ounces heavy cream (1/3 cup)
- 1 cup milk, scalded
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon freshly grated nutmeg
- Topping
- 4 ounces sharp white cheddar cheese shredded
How to Make
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Step 1: Melt butter in a saute pan.
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Step 2: Add the minced spinach and cook for 15 minutes.
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Step 3: Season to taste.
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Step 4: Meanwhile, poach eggs lightly.
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Step 5: Melt butter and add the flour and stir until the mixture is well blended to make a roux.
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Step 6: Continue cooking, stirring, for 2 minutes.
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Step 7: Make sure it does not turn brown.
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Step 8: Gradually stir the hot milk into the flour and butter mixture.
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Step 9: Cook over medium heat, stirring (whisk) constantly, until the sauce begins to boil and thickens.
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Step 10: Simmer, frequently stirring, over very low heat for 5 minutes.
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Step 11: Whisk in seasoning, and add cream.
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Step 12: Next, in 6 buttered ramekin or gratin dish, add spinach evenly.
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Step 13: Top with a poached egg.
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Step 14: Add cream sauce over top.
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Step 15: Add shredded cheese.
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Step 16: Broil until cheese melts and browns lightly.
Nutritional Facts
- Serving Size: 1 (341.5 g)
- Calories 596.3
- Total Fat - 45.9 g
- Saturated Fat - 21.8 g
- Cholesterol - 968.8 mg
- Sodium - 864.4 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 0.5 g
- Sugars - 3.1 g
- Protein - 37.9 g
- Calcium - 374.4 mg
- Iron - 4.7 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.1 mg