- Poached egg - 4
- Spinach tender - 1 lb 8 oz
- Butter - 1 oz
- White pepper powder - dashes
- Salt - 1/2 tsp
- Butter - 2 oz
- Flour - 2 oz
- Milk - 1 lb 4 oz
- Cheddar cheese - 2 oz
- Whipping cream - 2 oz
- Egg yolk - 1
- Parmesan cheese - sprinkled
Procedures:
1. Wash the spinach and the blanch in boiling water, adding some salt and baking powder, for about 5 minutes.
2. Put the spinach in cold water to cool down and then squeeze out the water.
3. Saute with butter, then season with salt and white pepper powder.
4. Put the spinach on the baking tray.
5. Poach the egg by boiling a pot of water, adding some salt and a few white vinegar. Swirl the water to form a vortex then pour in the egg.
6. Place the poached egg on top of the spinach.
7. Heat the butter and then add flour, cook under low heat.
8. When fragrant, add the milk gradually while continually to whisk to mix well.
9. Add the cheddar cheese, whipping cream and egg yolk.
10. Pour the Mornay sauce on top of the egg, then sprinkle with Parmesan cheese.
11. Bake in oven until the surface turns golden.
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