Marcus Wareing's Baked Eggs and Creamed Spinach, Chorizo and Parmesan
Served with sliced baguette, Marcus Wareing's eggs are baked to perfection and combined with creamed spinach, chorizo, and parmesan for a truly perfect start to the day.
Ingredients
For the béchamel:
For the spinach:
For the baked eggs:
Method
- Preheat the oven to 190°C/ 170°C fan/gas 5.
- First, make the béchamel. Pour the milk into a small saucepan, grate in some nutmeg and slowly bring to a simmer over low heat.
- In a second saucepan, melt the butter over medium heat, then add the flour and a pinch each of salt and pepper and begin to mix. Cook and stir the flour and butter for 1 minute, being careful not to let it brown as this will add a burnt flavour to the sauce (start again if this happens). Gradually add the warmed milk, stirring quickly to combine. Cook over low heat for a further 2 minutes until it has thickened to a smooth gloop. Remove from the heat, stir through the crème fraîche then grate in most of the parmesan, setting some aside. Add the mustard, salt and pepper to taste and adjust the seasoning if necessary.
- Now for the spinach. Preheat some olive oil in a small frying pan over medium heat. When it reaches temperature, remove from heat and add a portion of the spinach, season with a pinch of salt and allow to wilt for 1-2 minutes until softened but not until watery. Make sure the spinach doesn’t overcook. Continue until all the spinach has been wilted.
- Add all of the spinach to an oven dish and fold in the béchamel sauce. Grate a touch more parmesan and nutmeg over the top. Use the back of a spoon to make 4 pockets in the creamed spinach. Crack an egg into each pocket, then cover with foil.
- Place the dish in the oven and bake for 10-20 minutes until the egg whites are just set and the yolks are still soft (or done to your liking).
- While the eggs are cooking, slice up the chorizo sausage, and add to a small bowl with the shallots and a drizzle of olive oil. Slice the baguette into halves, then slice each half lengthwise. Drizzle the soft side of the bread with olive oil, sprinkle over some salt then rub with garlic, then place directly on the grill to toast.
- The chorizo doesn’t need to be cooked but it adds to the flavour if you gently heat it up to release the oils.
- Garnish the eggs with the chorizo, more nutmeg and fresh parsley. Enjoy with the toasted baguette.
Rate this recipe
Overall Rating:
0.00
(0)
