Creamed Spinach with Poached Eggs and Brioche Croutons

Our friends at Beijos Events know how to throw a party. If you’re hosting this holiday season, try some of their creative takes on holiday favorites. Read below to learn how to make their delicious creamed spinach with poached eggs and brioche croutons. Breakfast just got a whole lot better!

This decadent egg dish is worth the time to make — your guests will be delightfully full. It’s an amazing blend of sweet brioche croutons that are sprinkled on top of a perfectly poached egg with that thick, rich béchamel sauce mixed with spinach. This brunch dish will be the star of the table and the perfect holiday comfort food!

*Beijos Tip:

To cut the prep time in half, substitute three 10-ounce packages of frozen chopped spinach. Thaw and drain the spinach, squeezing out as much liquid as possible, and stir into the béchamel. The creamed spinach and the croutons can be made two days ahead and stored in the refrigerator and at room temperature.

Instructions

  • Preheat oven to 350º degrees. Melt 2 tablespoons butter when chilled, toss with brioche cubes, and then spread on a rimmed baking sheet. Toast until golden and crisp, about 8 minutes. Let the croutons cool entirely. These can be made a couple of days before.
  • Melt the remaining 5 tablespoons of butter in a large saucepan over medium heat. Add flour and cook, stirring, until golden, 2 to 3 minutes. Don’t let the rue burn; you will have to start over if so. Slowly whisk in 3 cups milk and 1 1/2 teaspoons salt. Cook, stirring, until mixture is thick enough to coat the back of a wooden spoon, about 10 minutes. Remove from heat; stir in nutmeg and pepper to taste. Cover with parchment paper directly on the surface of béchamel to cover to prevent a skin on top.
  • Place half of the spinach in a large pot over medium-high heat. Cover and cook just until spinach wilts, about 2 minutes. Add remaining spinach, cover, and cook until it wilts, about 2 minutes more; drain. When cool enough to handle, place in a paper towel and squeeze as much liquid from spinach as possible. Coarsely chop and stir into the béchamel. You can use the frozen spinach here to save time! Just thaw and drain the liquid.
  • Bring 1 1/2 inches of water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding the bowl just above the surface of the water, gently pour the egg into skillet. Repeat with three more eggs. Poach eggs, adjusting heat to maintain a simmer, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes more). Gently remove eggs from water with a slotted spoon, allowing excess water to drain, and transfer to a plate. Poach remaining eggs in two more batches. Use immediately or move to a bowl of ice-cold water.
  • Uncover the creamed spinach and heat with remaining 1/4 cup milk in a saucepan over medium heat, stirring, until warmed through. If necessary, transfer the poached eggs to a large pot of simmering water with a slotted spoon and cook until warmed through, about 30 seconds. Divide spinach evenly among 12 small ramekins or bowls, top with poached eggs and croutons, and season with salt and pepper. Serve immediately.

This dish pairs perfectly with our hand-painted ceramics from Morocco. To shop the full collection, visit our site!

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