Perfectly poached eggs nestled in a velvety white sauce, kissed with a hint of savoury goodness. It’s like a warm hug for your taste buds, guaranteed to make your mornings brighter and your tummy happier.
To my fellow breakfast enthusiasts and brunch aficionados! Are you ready to elevate your morning meal game? Say hello to a dish that’s both elegant and oh-so-easy to whip up – Poached Eggs in White Sauce!
Whether you’re treating yourself to a lazy weekend brunch or impressing guests with your culinary skills, this recipe is sure to steal the show. So grab your favourite skillet, get those eggs cracking, and let’s make breakfast magic happen! 🍳✨
2
servings15
minutes20
minutes35
minutesIngredients
3 eggs
1 cup spinach (rinsed)
1/2 onion (finely chopped)
1/4 cup mushrooms (finely chopped)
1 tbsp butter
1 tbsp oil
2 tsp flour
1/2 cup milk
salt to taste
red chilli flakes
Directions
- Heat oil and butter in a pan.
- Add the onions and sauté until translucent.
- Add mushrooms and cook for a few minutes.
- Add spinach and cook till wilted.
- Add flour and stir.
- Add milk and simmer for a bit to thicken slightly (so that it’s no longer watery, but not too dry). Season with salt and stir well.
- Using a spoon make three pockets in the mixture and add an egg in each pocket.
- Cover and cook on low for 1-2 mins.
- The eggs should be just cooked (whites solid but yolks still runny). The sauce should be thick.
- Sprinkle with red chilli flakes.
- Serve with a nice sourdough bread.
