A soft-boiled egg is transformed into a delicious bite by a spinach filling, enhanced by a touch of nutmeg and the unmistakable fragrance of Beaufort cheese.
Photo credits: Mickael Roulier
For the eggs
- 4 very fresh eggs
- 1 dash of vinegar
For the béchamel sauce
- 40 cl whole milk
- 40 g of semi-salted butter
- 40 g flour
- Grated nutmeg
- Fine salt
For the filling
- 400 g fresh spinach
- 20 g semi-salted butter
- 1 drizzle of olive oil
- 1 clove of garlic
- Fine salt
For the finish
- 40 g grated Beaufort cheese
Cook the “soft” eggs: plunge them for 6 minutes in boiling water with vinegar. When cooked, drain them with a skimmer and plunge them into a bowl with ice water, then remove the shell.
For the béchamel sauce, bring the milk to a boil in a saucepan. In another saucepan, melt the butter over low heat, without letting it color, then add the flour sifted through a fine-mesh strainer. Cook the butter and flour mixture for 2 minutes to firm up the flour well. Pour in the very hot milk, a little at a time, taking care to boil the sauce briefly with each addition of milk (to avoid lumps). Season lightly with salt, then add a little grated nutmeg. Remove from the heat.
Shell and wash the spinach. Drain them. In a frying pan, heat the butter and oil. Add the garlic clove, peeled and just crushed with the tip of a knife, then the spinach. Season with salt and cook for 3 to 4 minutes. Remove from heat, let cool and set aside. Remove the garlic clove.
Preheat the oven to grill mode. Spread the cooked spinach into baking molds. Lay a shelled hard-boiled egg on top, then top with the béchamel sauce using a spoon. Finish by sprinkling with grated Beaufort cheese and bake. Allow to brown for 5 minutes. Remove from the oven and serve hot.
