Baked Eggs with Spinach and Soubise Sauce
Photography by Nick Tresidder.
Serves: 4
INGREDIENTS
Onions
30 grams butter
500 grams brown onions, peeled and finely sliced
1 teaspoon sea salt
Filling
3 cups cooked basmati rice, hot
6 hard-boiled eggs, peeled and halved
2 bags spinach, washed, dried and tough stems removed
Sauce
30 grams butter
25 grams flour
450 ml milk
1 teaspoon sea salt
freshly ground pepper
knob of butter
1 clove garlic, crushed
To finish
freshly grated Parmesan
METHOD
Onions: Melt the butter in a large sauté pan and add the onions and salt. Cover and cook gently for about 40 minutes until meltingly tender but still translucent. Stir occasionally and add a splash of water if needed. Don’t let the onions catch and colour on the base of the pan as that will change the flavour of the sauce.
Sauce: Melt the butter in a saucepan and stir in the flour. Cook for one minute. Whisk in the milk ensuring there are no lumps. Season and bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes. Stir in the onions and season.
Filling: Melt the butter in a sauté pan and toss the spinach and garlic over a high heat to wilt. Season and set aside.
Preheat the oven to 180°C.
To assemble: Divide the rice between individual ovenproof baking dishes and spoon over a little soubise sauce. Top with the spinach and nestle in 3 egg halves. Coat with a good layer of the soubise sauce and sprinkle generously with freshly grated Parmesan.
Bake for 20 minutes until hot and golden on top.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!