45 minutes
A comforting dish of creamed spinach enhanced by a sherry béchamel and topped with hard-boiled egg quarters.
Whole Spinach, washed and drained
0 lb
Whole Milk, warmed
cups
Dry Sherry, warmed
cups
Large Onion, finely chopped
each
0.25 sticks
tablespoons
to taste
pinches
Hard-Boiled Eggs, cut into quarters
each
1. Wash and Steam Spinach
Wash the spinach thoroughly in cold water to remove any dirt or grit, then drain it in a colander. If you’re using baby spinach, add about 0.25 to 0.33 cups of water to a large pot and bring it to a boil over high heat. Add the spinach, cover, and steam it for 2-3 minutes on low heat until it’s wilted but still vibrant green. Drain the steamed spinach again and chop it finely on a cutting board.
2. Warm Milk and Sherry
While the spinach is steaming, warm the whole milk and dry sherry together in a saucepan over low heat. This gentle warming will help the liquid incorporate smoothly into the béchamel sauce later on.
3. Sauté Onion and Make Roux
Sauté the finely chopped onion in 6 tablespoons of butter in a separate saucepan over very low heat until the onion is soft and translucent. This should take about 5-7 minutes. Stir in 3 tablespoons of all-purpose flour and cook for 1-2 minutes over medium heat, stirring constantly. This forms a roux, which will thicken your béchamel sauce.
4. Add Milk and Sherry Mixture
Gradually add the warm milk and sherry mixture to the onion and roux, stirring continuously to prevent lumps. Continue to cook the mixture over gentle heat for 15-20 minutes, or until it thickens to a light cream consistency. Season the béchamel with salt to taste and a pinch of nutmeg for a subtle yet fragrant note.
5. Combine Spinach with Béchamel
Add the chopped spinach to the béchamel sauce and stir well to combine. Let it cook together for 3-5 minutes until the spinach is fully incorporated and the flavors meld beautifully.
6. Serve with Egg Quarters
Serve the creamed spinach hot, placing it in little bowls and topping each serving with quarters of hard-boiled eggs. The creamy spinach and the richness of the eggs create a delightful contrast that makes this dish a comforting treat.
For the sherry béchamel, start with a proper roux, using equal parts butter and flour. Cook the roux until it's a light golden brown to impart a nutty flavor without overpowering the sauce. Use a good quality dry sherry, something you'd enjoy drinking, and add it after the roux is cooked but before introducing the milk. This will help cook off the alcohol and concentrate the sherry's flavor.
Cook the béchamel until it reaches a velvety consistency that will coat the back of a spoon. Remember to season well with salt and white pepper, to taste, and perhaps a small pinch of freshly grated nutmeg to complement the sherry.
Opt for fresh, vibrant baby spinach leaves. They are tender and cook down beautifully. Thoroughly wash and dry the spinach to prevent excess water from diluting the creaminess of your béchamel.
For the egg quarters, aim for a medium-boil, where the yolks are just set but still a bit creamy. This will provide a luxurious contrast to the creamed spinach. Use older eggs for boiling, as they peel more easily, and immerse them in ice water immediately after cooking to stop the cooking process.
Serve the creamed spinach in a warm dish to ensure it stays at the optimum temperature. Arrange the egg quarters artistically on top, perhaps with a light sprinkle of paprika for color and a hint of smokiness.
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