Poached eggs with spinach and Comté milk


Poached eggs with spinach and Comté milk
The combination of eggs with spinach is always a winner, but this recipe elevates it to another level with the original and delicious flavour added by the Comté milk.
25 K 3.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: January 19th 2022
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 60 min.
Cooking: 10 min.
All in all: 1 hour 7 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 40 min.
Poached eggs with spinach and Comté milk
Prepare 400 g cooked spinach and 4 poacheds eggs. Keep them hot and heat the plates (important).

Stage 2 - 5 min.
Poached eggs with spinach and Comté milk

The Comté milk

Grate 150 g Comté cheese, but not too finely.

Stage 3 - 5 min.
Poached eggs with spinach and Comté milk
Pour 250 ml whole milk into a small saucepan on medium heat. Pepper lightly and bring to a simmer.

Stage 4
Poached eggs with spinach and Comté milk
Add the grated Comté a little at a time, stirring constantly...

Stage 5 - 5 min.
Poached eggs with spinach and Comté milk
...until it is all gradually melted in.

Stage 6 - 1 min.
Poached eggs with spinach and Comté milk
Finish with a quick blast from a blender to emulsify.

Stage 7 - 5 min.
Poached eggs with spinach and Comté milk

Dressing the plates

On the hot plates, arrange a bed of cooked spinach.

Stage 8 - 2 min.
Poached eggs with spinach and Comté milk
Sit a hot poached egg (or 2 if you have a hearty appetite) on top.

Stage 9 - 4 min.
Poached eggs with spinach and Comté milk
Pour a generous amount of Comté milk over.

Stage 10
Poached eggs with spinach and Comté milk
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.
Keeping: Should be eaten right away.
Source: Home made, based on a recipe by Romuald Fassenet (Meilleur Ouvrier de France)
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe160 RDI=60 %130 RDI=10 %140 RDI=20 %1,190 RDI=60 %4,980 RDI: 60 %
Per 100 g20 RDI=6 %10 RDI=1 %10 RDI=2 %120 RDI=6 %500 RDI: 6 %
Per person40 RDI=20 %30 RDI=3 %40 RDI=5 %300 RDI=20 %1,250 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Sulfites
How much will it cost?
  • For 4 people : 4.80 €
  • Per person : 1.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Sorrel soup
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
May 8th 2011398 K3.8 1 hour 4 min.
Fresh pasta dough
Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.
December 6th 2012185 K3.8 1 hour 15 min.
Endive and beer soup
Endive and beer soup
For this soup, the endives (chicory) and onions are cooked gently together first before adding the vegetable stock and beer. The endives and beer give the soup a hint of bitterness and a unique flavour.
January 12th 201484 K4.4 1 hour 5 min.
Pollack fillet baked with rice and vegetables.
Pollack fillet baked with rice and vegetables.
This oven-baked recipe teams layers of rice and vegetables (sesame-flavoured rice, sautéed courgettes, onions and tomatoes) with fillets of fish (pollack here) and thyme laid on top. Everything is then cooked together in the oven.
September 25th 201659 K4.3 1 hour 7 min.
How to seal a terrine or casserole dish
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...
January 11th 2017180 K3.7 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page