- Prep
- 20 min
- Cook
- 7 min
- Total time
- 27 min
- Yield
- 2 servings
- Difficulty
- Easy
- Calories
- 430 kcal
Quick summary
“This recipe combines soft-yolk eggs resting on a bed of sautéed greens with garlic, wrapped in velvety béchamel sauce and gratinated with Gruyère cheese. An exquisite and comforting option for late coffees or quick lunches.”
What you need to know
- Precise control of the cooking time of eggs in boiling water ensures firm whites and creamy, runny yolks.
- The thermal shock in a bowl with water and ice interrupts the cooking immediately, facilitating the removal of the skins.
- White sauce seasoned with fresh nutmeg forms a protective layer that keeps the eggs moist in the high oven.
Ingredients
Main
- units Large eggs
- g Fresh green leaves (spinach, collard greens, or chard)
- tablespoons Unsalted butter
- minced cloves Garlic
- tablespoon All-purpose flour
- cup Whole milk
- cup Fresh cream (or crème fraîche)
- cup grated Gruyère cheese (or Fontina, aged Cheddar)
- freshly grated pinch Nutmeg
- Salt
- Freshly ground black pepper
- to finish Extra virgin olive oil
- tablespoon chopped to garnish Fresh chives
Instructions
Principal
- Prepare the eggs: In a medium saucepan, bring water to a boil. Carefully place the eggs and cook for exactly 6 to 7 minutes for soft yolks. Immediately transfer the eggs to an ice bath to stop the cooking. Peel them gently and set aside.
- Cook the greens: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the green leaves and cook until they wilt, about 3 to 5 minutes. Season with salt and black pepper. Divide the greens equally into two ramekins or a small ovenproof baking dish.
- Prepare the creamy sauce: In the same skillet (if necessary, clean quickly), melt the remaining tablespoon of butter over medium heat. Add the wheat flour and stir for 1 minute to form a roux. Slowly add the milk and fresh heavy cream, stirring constantly with a whisk until the sauce thickens. Season with salt, black pepper, and a pinch of nutmeg. Remove from the heat.
- Assembly: Position the boiled and peeled eggs over the green leaves in the ramekins or baking dish. Pour the creamy sauce evenly over the eggs and greens, ensuring the eggs are partially covered by the sauce.
- Gratin: Cover generously with grated Gruyère cheese. Place in a preheated oven on the grill (broil) mode or at the highest oven temperature (about 220°C) for 3 to 5 minutes, or until the cheese is golden and bubbling. Be careful, as the gratin process is fast and intense.
- Serve: Remove from the oven with care. Finish the Golden Morning Manjar with a drizzle of extra virgin olive oil, freshly ground black pepper, and chopped fresh chives. Serve immediately and enjoy the perfect combination of liquid yolk and melted cheese.
Chef's tips
- Cook the eggs at room temperature for exactly 6 and a half minutes to keep the yolk fluid after gratinating.
- Drain the excess liquid from the green leaves very well after sauteing so as not to water the bottom of the ramekins.
- Use the grill mode of the oven at maximum temperature only until the cheese bubbles and creates golden spots.
Variations
- Add small cubes of golden and crispy bacon over the green leaves before placing the eggs.
- Add thin slices of tomato confit or sautéed leeks to enrich the vegetable base.
- Sprinkle a pinch of cayenne pepper over the white sauce before the cheese for a subtle spicy touch.
Substitutions
- Spinach leaves can be replaced by finely sliced collard greens or young chard leaves.
- Gruyère cheese can be swapped for semi-cured Canastra cheese, aged prato cheese, or freshly grated parmesan.
- Fresh heavy cream can be replaced by canned heavy cream without whey or pasteurized cream.
How to store
Store in an airtight container in the refrigerator for up to 24 hours. Reheating should be done in a bain-marie or low oven at 150°C, aware that the yolks will finish cooking.
Can it be frozen?
It is not recommended to freeze this dish. Freezing destructures the white sauce with heavy cream and drastically alters the gelatinous texture of the cooked egg whites.
What to serve with
Serve with thick slices of sourdough bread toasted in butter, ciabatta toast rubbed with raw garlic or a bitter leaf salad seasoned with apple cider vinegar.
Frequently asked questions
Can I prepare the vegetable base and the sauce in advance?
Yes, the sautéed leaves and the creamy sauce can be ready the day before in the refrigerator; warm the sauce slightly before final assembly.
Is it possible to bake in a single dish instead of individual ramekins?
Yes, assemble all ingredients in a medium rectangular baking dish, maintaining regular spacing between the four whole eggs.
How to peel eggs perfectly without breaking the egg white?
Transfer the eggs directly from boiling to ice water for 5 minutes; crack the shell delicately all around and remove under cold running water.
How to prevent the yolk from overcooking when putting it in the oven?
Use the oven on the high grill function at 220°C for only 3 to 5 minutes, browning the surface quickly without heating the egg yolk deeply.
You might also like
