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1
Preheat oven to 200 degrees F.
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2
Prepare the Sauteed Spinach and keep warm while you prepare the remaining components.
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3
Prepare the Mornay Sauce and keep warm while you prepare the remaining components.
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4
Prepare the Crispy Potato Cakes and keep warm in the oven while you poach the eggs.
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5
To poach the eggs: break the eggs into individual saucers or cups.
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6
Fill a medium skillet halfway with water.
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7
Add the vinegar and salt and bring to a boil.
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8
Pour eggs into water, cover the skillet and remove from the heat.
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9
Allow to sit 4 to 5 minutes.
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10
When the eggs are ready, divide the potato cakes evenly between 2 dinner plates and top each with some of the creamed spinach.
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11
Remove the eggs from the skillet with a slotted spoon and gently place on top of the creamed spinach and potato cakes.
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12
Season with salt and freshly ground black pepper, to taste.
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13
Ladle some of the Mornay Sauce over the eggs and spinach, garnish with parsley, and serve.
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14
2 tablespoons unsalted butter
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15
2 tablespoons finely chopped shallots
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16
1 pound spinach, washed, tough stems removed
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17
Salt and freshly grated white pepper
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18
Pinch grated nutmeg
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19
Melt the butter in a large skillet over medium-high heat.
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20
Add the shallots and saute for 1 minute.
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21
Add the spinach and saute, stirring to wilt and combine with the shallots.
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22
Season with salt and freshly ground pepper and a pinch freshly ground nutmeg, to taste.
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23
1 tablespoon butter
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24
1 1/2 tablespoons all-purpose flour
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25
1 cup milk
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26
1/8 teaspoon salt
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27
Pinch white pepper
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28
Pinch freshly grated nutmeg
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29
1 ounce grated cheese, such as Swiss, Gruyere, or Emmenthaler
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30
In a small saucepan melt the butter over medium-high heat.
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31
Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute.
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32
Do not allow the roux to brown.
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33
Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes.
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34
Reduce the heat to a simmer and season with the salt, pepper and nutmeg.
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35
Allow to simmer for 2 to 3 minutes.
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36
Stir in the cheese and whisk until melted.
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37
If the sauce seems too thick, thin with a little milk.
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38
Use sauce immediately or refrigerate, surface covered with plastic wrap, for several days in the refrigerator.
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39
3/4 pound russet potatoes (about 1 large)
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40
4 ounces pancetta or bacon, cooked until crisp, drained and crumbled
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41
1 large egg, lightly beaten
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42
1/2 teaspoon salt
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43
1/2 teaspoon black pepper
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44
Vegetable oil, for frying
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45
Peel the potato and put in cold water.
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46
Using a mandoline, grater, or food processor, coarsely grate the potato.
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47
Place in a fine-mesh sieve or strainer and squeeze out all of the potato liquid over a bowl.
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48
After the starch has settled to the bottom of the bowl, carefully pour off the clear liquid, reserving the starch.
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49
Add the grated potato to the starch in the bowl, along with the reserved crumbled bacon, egg, salt and pepper.
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50
Heat a nonstick pan with a small amount of oil in the bottom of the pan.
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51
When the oil is hot, take about one-quarter of the potato mixture in the palm of your hand and, using the other hand, flatten and squeeze to remove any excess liquid.
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52
Place the potato mixture in the heated pan and cook, pressing down with a spatula to flatten, until crispy and golden, about 3 minutes on each side.
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53
Transfer to a paper lined baking sheet and keep warm in the oven while you cook the remaining potato cakes.
