From Deborah Palmer of A Movable Feast
A favourite recipe from living in Toronto at Adelaide and Parliament during the 70s.
- 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)
- In large pan, sauté onion in melted butter. Add spinach, pepper and nutmeg.
- Cook over medium low heat until just wilted.
- Remove from pan; place spinach mixture in a greased pie pan.
- Break eggs and arrange them on top of the spinach mixture.
- Place shrimp, one on either side of each egg.
- Carefully pour sauce over each egg to cover and surround it.
- Sprinkle generously with cheese.
- Place in 350 oven for about 15 to 20 minutes.
Serve with crusty bread.
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
- Melt better in small saucepan over low heat. When it starts to foam up, stir in flour with wooden spoon until combined.
- Cook roux over medium heat for 3 to 4 minutes. Keep stirring.
- Do not let mixture brown.
- Heat milk in microwave until hand hot.
- Slowly add milk to roux, whisking to prevent lumps. Bring to a bubble, then lower heat.
- 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.