
Ingredients:
- 4 Pidy Gourmet Quattros
- 750 gr fresh spinach
- 200 gr mushrooms
- 1/4 lemon
- 2 shallots
- 100 gr butter
- 4 large eggs
- 200 ml milk
- 50 gr flour
Preparation:
- Clean and rinse the spinach
- Cook in a pan with butter, salt and pepper
- Clean the mushrooms and julienne
- Finely slice the shallots and fry them in butter and then add the sliced mushrooms
- Add the juice of 1/4 lemon, salt and pepper and cook briefly
- Make a béchamel sauce with the milk, flour and some butter
- Add salt, pepper and nutmeg to taste
- Heat up 1.5 litres of water with vinegar and maintain at 90 °C
- Break the eggs and poach for 4 minutes
- Rinse them in warm salted water and dab dry
- Pre-heat the oven at 180 °C
- Put some duxelle in the bottom of the Pidy Gourmet Quattros
- Place the cooked spinach on top, then the poached egg and a little béchamel sauce
- Sprinkle with grated cheese and grill in the oven