Prep Time: 10-15mins
Ingredients:
- 2 eggs per person
- 1 medium sized potato per person
- 20 oz raw spinach (2 small bags or one large one)
- 2 cloves of garlic
- 1 shallot
- 5 white mushrooms
- 1/2 red pepper
- 2 tablespoons of butter or margarine
- 2 teaspoons of flour
- 4 cups of milk
- 1 teaspoon each of oregano and thyme
- salt and pepper to taste
Method:
- leave eggs to boil for 9 minutes
- chop potatoes into cubes with peels on or off and steam or boil until cooked thoroughly
- melt butter in a large skillet
- Steam spinach in a steamer or double boiler for about 5 minutes or until soft to the touch
- add flour to melted butter slowly, mixing with a wooden spoon until a soft, pasty consistency is obtained
- slowly add milk one cup at a time, stirring constantly and bringing milk to a boil before adding additional milk
- in a separate pan, sautee finely chopped mushrooms, shallots and red pepper with a small amount of butter or olive oil
- add crushed garlic to sauteing vegetables and remove from heat
- milk mixture should have the consistency of a thin gravy. Whisk in additional milk or flour to lightly boiling mixture as required to achieve desired consistency
- once the milk mixture has reached the desired consistency, add spices, steamed spinach and sauteed veggies and mix and heat on medium heat for about 5 minutes or until you are finished preparing the eggs and potatoes.
-serve eggs peeled with spinach and potatoes, children will often mix all 3 together on their plate or eat the eggs separately and mash the potatoes and spinach together. Other veggies you have on hand can be substituted in the spinach mix.
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