Poached eggs with spinach and Comté milk

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 400 g cooked spinach
• 2 4 Poached eggs
• 3 150 g Comté cheese
• 4 250 ml whole milk
• 5 salt
• 6 pepper
• Total weight: 1,000 grams

Times:

Preparation	Cooking	Start to finish
57 min.	10 min.	1 hour 7 min.

Step by step recipe

1	Prepare 400 g cooked spinach and 4 Poached eggs. Keep them hot and heat the plates (important).
2	The Comté milk Grate 150 g Comté cheese, but not too finely.
3	Pour 250 ml whole milk into a small saucepan on medium heat. Pepper lightly and bring to a simmer.
4	Add the grated Comté a little at a time, stirring constantly...
5	...until it is all gradually melted in.
6	Finish with a quick blast from a blender to emulsify.
7	Dressing the plates On the hot plates, arrange a bed of cooked spinach.
8	Sit a hot poached egg (or 2 if you have a hearty appetite) on top.
9	Pour a generous amount of Comté milk over.
10	Serve immediately, leaving your guests to split open the egg themselves, or do this just before serving.

Remarks

The spinach and poached eggs can be prepared in advance, just leaving the Comté milk to make at the last minute.

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