Poached eggs in white sauce
Instructions
Prepare the béchamel sauce, chopped spinach join.
Cut with a round mold the slices of bread, toast them in the oven, arrange on a serving dish.
In a saucepan then heat the salt water and vinegar with a little white vinegar, open on a saucer one egg at a time and pour it into the boiling water, Cook until the egg white has curdled, remove with a perforated scoop, put it on a slice of bread.
Cover the eggs with sauce and serve.
Ingredients and dosing for 4 persons
- 4 eggs
- 4 slices of bread
- 25 cl of bechamel
- 200 g of chopped spinach
- Water
- Wine vinegar
- Salt
- Pepper