Baked Eggs with Jalapeño White Sauce

4 eggs

1 clove garlic, chopped

400g baby spinach

30g smoked cheddar, coarsely grated

Salt and pepper

Bechamel

25g butter

25g flour

1 1/2 cups of milk

Pinch nutmeg

4 jarred sliced jalapenos, finely chopped

1 tsp. chipotle in adobo sauce

La Banderita flour tortillas, to serve

Make this with

Soft Taco

Family Pack

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Heat oil in a fry pan and add garlic and spinach and flash fry until it just starts to wilt. Remove from pan and add a pinch of salt.

Step 2

For the béchamel, melt the butter in a saucepan then add the flour and stir to make the roux. Stir for a few minutes to cook out the flour. Using a whisk, gradually add the milk to ensure there are no lumps. Turn the heat up and whisk until the mixture becomes thick. Add a pinch of salt and pepper, a quarter of the cheese, nutmeg, jalapeno and chipotle in adobo sauce. Remove off the heat.

Step 3

Pre heat the oven to 190C.

Step 4

Divide the spinach and bechamel between individual ramekins (or a whole baking dish of your choice).

Step 5

Carefully crack in the eggs. Sprinkle remaining cheese around the eggs and bake in the oven for 12-15 minutes or a little longer for more well-done eggs.