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.
8,592 1 5
Grade this recipe:

Last modified on: January 19th 2022

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
57 min.10 min.1 hour 7 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


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

Stage 2 - 5 min.
Poached eggs with spinach and Comté milk : Photo of step #2

The Comté milk

Grate 150 g Comté cheese, but not too finely.

Stage 3 - 5 min.
Poached eggs with spinach and Comté milk : Photo of step #3
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 : Photo of step #4
Add the grated Comté a little at a time, stirring constantly...

Stage 5 - 5 min.
Poached eggs with spinach and Comté milk : Photo of step #5
...until it is all gradually melted in.

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

Stage 7 - 5 min.
Poached eggs with spinach and Comté milk : Photo of step #7

Dressing the plates

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

Stage 8 - 2 min.
Poached eggs with spinach and Comté milk : Photo of step #8
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 : Photo of step #9
Pour a generous amount of Comté milk over.

Stage 10
Poached eggs with spinach and Comté milk : Photo of step #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.
Keeping
Should be eaten right away.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
899 Kcal or 3,764 Kj76 gr23 gr72 gr
45 %29 %2 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
90 Kcal or 377 Kj8 gr2 gr7 gr
4 %3 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
225 Kcal or 942 Kj19 gr6 gr18 gr
11 %7 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Sulfites
How much will it cost?
  • For 4 people : 4.79 €
  • 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.
Source
Home made, based on a recipe by Romuald Fassenet (Meilleur Ouvrier de France)
This recipe uses (among others)
Other recipes you may also like
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
391K3.5 12 min. March 21th 2017
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
2.6M 23.6 40 min. November 15th 2018
How to cook hard-boiled eggs properly
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
1.3M 65 1 hour 28 min. November 4th 2013
Fisherman's Ragout
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
82K4.1 2 hours 17 min. December 30th 2019
Peach and verbena feuilleté
Peach and verbena feuilleté
In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...
24K4.1 2 hours 23 min. September 3rd 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2023-04-02)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your 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