Easy to make and warm and comforting, this creamy breakfast can be prepped the night before. Both the eggs and cream sauce can be made ahead and refrigerated. Just chop and add the eggs and spinach when re-heating. —inpatskitchen
2 to 4 servings
teaspoon white or black pepper
all purpose flour
A few gratings of nutmeg
extra large eggs, hard boiled and chopped
handfuls of baby spinach leaves
Sweet paprika for garnish (optional)
In This Recipe
In a medium sauce pan over medium heat, melt the butter, stir in the flour and whisk for a minute or so. Slowly add the milk whisking almost constantly until thickened. Stir in the salt, pepper and nutmeg.
Stir in the spinach and heat until the spinach wilts. Add the chopped eggs and serve over toast or toasted English muffins.
NOTE: If you're re-heating the sauce and it seems a little thick just add a little more milk to thin it out.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!