French · Brunch
Poached Eggs with Cheese Sauce (Gluten-Free)
Poached eggs set atop sautéed spinach and gluten-free toast, finished with a silky Mornay-style Gruyère and Emmental cheese sauce thickened with cornstarch. Nutmeg and white pepper season the sauce, with chives scattered over for a bright, savory finish.
$5
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
483Calories
29.2gProtein
31.2gFat
21.6gCarbs
7.9gSugar
2.4gFiber
852mgSodium
592mgChol
16.7gSat Fat
475mgPotassium
495mgCalcium
3.5mgIron
2.1mcgVitamin B12
6mgVitamin C
gluten-free
vegetarian
low-carb
gluten-free
Instructions
1
Prep
Grate the Gruyere and Emmental cheeses; toast the gluten-free bread slice; have milk, butter, and cornstarch ready.
2
Melt the butter in a small saucepan over medium-low heat until foaming, about 1 minute.
3
Whisk cornstarch and 1 tablespoon milk until smooth, then whisk into melted butter with remaining milk.
4
Cook the sauce over medium-low heat, whisking constantly, for 3–4 minutes until it coats the back of a spoon.
5
Remove from heat, stir in cheeses, nutmeg, white pepper, and salt until smooth and glossy. Meanwhile, wilt the baby spinach with a pinch of salt over medium heat for 1–2 minutes, then remove from heat. Poach the eggs in barely simmering water with vinegar added; slide in one at a time and cook for 3 minutes until whites set and yolks wobble.
6
Plate
Lay toasted gluten-free bread on a plate, top with wilted spinach, set poached eggs on top, spoon cheese sauce over eggs, and scatter chopped chives over before serving immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2 tsp2 tsp white wine vinegar
- 1 cup240ml whole milk
- 1.4 oz40g Gruyere cheese
- 1 oz30g Emmental cheese
- 4 tsp20g butter
- 2 tsp2 tsp cornstarch
- 2 slice2 slice gluten-free bread (40g)
- 2 cup60g baby spinach
- 2 pinch2 pinch nutmeg
- 2 pinch2 pinch white pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp chives
