Remove from the heat and set aside covered until ready to use. Stir in two-thirds of the Mornay sauce and heat until creamy. Prepare the Crispy Potato Cakes and keep warm in the oven while you poach the eggs.Īdd the spinach to a skillet set over medium low heat. Prepare the Mornay Sauce and keep warm while you prepare the remaining components. Keep warm while you prepare the remaining components.
Prepare the sauteed spinach then transfer to a coloander set over a bowl to drain. Ingredients: Sauteed Spinach Mornay Sauce Crispy Potato Cakes 4 large eggs 1 tablespoon white vinegar 1 teaspoon salt Freshly ground black pepper 2 tablespoons finely chopped fresh parsley leavesĭirections: Preheat oven to 200 degrees.
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