Cheesy, smoked baked eggs with a wonderful balance of heat in the white sauce. Justine Schofield creates a new way to enjoy eggs with La Banderita flour tortillas.
Ingredients
1 clove garlic, chopped
400g baby spinach
25g butter
25g flour
1 ½ cups of milk
Salt and pepper
30g smoked cheddar, coarsely grated
Pinch nutmeg
4 jarred sliced jalapenos, finely chopped
1 tsp. chipotle in adobo sauce
4 eggs
La Banderita flour tortillas, to serve
Method
Heat oil in a fry pan and add garlic and spinach and flash fry until it just starts to wilt. Remove from pan and add a pinch of salt.
Make the béchamel by melting the butter in a saucepan then add the flour and stir to make the roux. Stir for a few minutes to cook out the flour. Using a whisk, gradually add the milk to ensure there are no lumps. Turn the heat up and whisk until the mixture becomes thick. Add a pinch of salt and pepper, a quarter of the cheese, nutmeg, jalapeno and chipotle in adobo sauce. Remove off the heat.
Pre heat the oven to 190C.
Divide the spinach and bechamel between individual ramekins (or a whole baking dish of your choice).
Carefully crack in the eggs. Sprinkle the remaining cheese around the eggs and bake in the oven for 12-15 minutes or a little longer for more well-done eggs.
