Baked Eggs with Jalapeño White Sauce
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MAKE THIS WITH
Ingredients
- 4 eggs
- 1 clove garlic, chopped
- 400g baby spinach
- 30g smoked cheddar, coarsely grated
- Salt and pepper
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BECHAMEL
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- 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
LET'S GET STARTED
- 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.
- 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.
- Pre heat the oven to 190C.
- Divide the spinach and bechamel between individual ramekins (or a whole baking dish of your choice).
- 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.
