Pixicook
HomeRecipesSpinachCreamed Spinach with Sherry Béchamel & Egg Quarters
recipe image

Creamed Spinach with Sherry Béchamel & Egg Quarters

clock-icon45 minutes
author-image
Author
Pixicook editorial team

A comforting dish of creamed spinach enhanced by a sherry béchamel and topped with hard-boiled egg quarters.

Ingredients for Creamed Spinach with Sherry Béchamel & Egg Quarters

units in
USchevron
serves
4 peoplechevron

Whole Spinach, washed and drained

0 lb

Whole Milk, warmed

cups

Dry Sherry, warmed

cups

Large Onion, finely chopped

each

Unsalted Butter

0.25 sticks

All Purpose Flour

tablespoons

Salt

to taste

Nutmeg

pinches

Hard-Boiled Eggs, cut into quarters

each

How to Make Creamed Spinach with Sherry Béchamel & Egg Quarters

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.

Pitfalls and tips

Creating the Béchamel

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.

Consistency and Seasoning

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.

Selecting the Spinach

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.

Perfecting the Eggs

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.

Final Presentation

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.

Comments (0)

Add your comment...

Explore More Spinach recipes

Explore More Collections

Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

High Protein Breakfast

Dashi with Cod and Clams

Mushroom Soup

Hearty Red Lentil Soup

Easy Winter

Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

Quick Easy Shrimp Saute