Eggs Adelaide with Bechamel Sauce

From Deborah Palmer of A Movable Feast

A favourite recipe from living in Toronto at Adelaide and Parliament during the 70s.

EGGS ADELAIDE

• 2 Tbsp butter
• 1 small onion, minced
• Pepper and nutmeg
• 1 large package spinach
• 4 eggs
• 8 to 12 shrimp
• 1 cup grated cheese of your choice (Cheddar, Edam, Swiss, etc)
• One recipe sauce Béchamel (see below)

METHOD

1. In large pan, sauté onion in melted butter. Add spinach, pepper and nutmeg.
2. Cook over medium low heat until just wilted.
3. Remove from pan; place spinach mixture in a greased pie pan.
4. Break eggs and arrange them on top of the spinach mixture.
5. Place shrimp, one on either side of each egg.
6. Carefully pour sauce over each egg to cover and surround it.
7. Sprinkle generously with cheese.
8. Place in 350 oven for about 15 to 20 minutes.

Serve with crusty bread.

SAUCE BECHAMEL
For the roux:

• 3 Tbsp butter
• 3 Tbsp flour, white or whole wheat

For the sauce:

• 2½ cups hot milk
• Nutmeg, freshly grated
• Salt and pepper, freshly ground

METHOD

1. Melt better in small saucepan over low heat. When it starts to foam up, stir in flour with wooden spoon until combined.
2. Cook roux over medium heat for 3 to 4 minutes. Keep stirring. 
3. Do not let mixture brown.
4. Heat milk in microwave until hand hot.
5. Slowly add milk to roux, whisking to prevent lumps. Bring to a bubble, then lower heat.
6. Simmer and stir until sauce is smooth, about 10 minutes. You may stir less often as sauce thickens but keep a sharp eye out to ensure sauce does NOT brown on bottom which will affect its taste (badly).

Sauce can be served with any vegetable and also with chicken and seafood.