Eggs-Kokot with ham and spinach
Ingredients
Features
Description
To make the b?chamel sauce, melt the butter in the roasting tin, add, stir the flour, then half servings of cream, milk and spices. If there are lumps, break them whisk.
Spinach problanshiruyte, allow to drain water and mix it with chopped ham. Grease cocottes butter and fill them with stuffing of spinach and ham, then smash into each of the raw egg, put a tablespoon of prepared sauce and a slice of butter on top.
Put cocottes in a deep pan. Then pour boiling water into it so that the water reached the middle of the cocotte. Keep in the oven at 200 ° C, while the proteins are not «grab» (about 12 minutes). Then sprinkle each serving with grated cheese, add the thyme and put back into the oven or, or under preheated grill. When the dish is covered with browned cheese crust, it can have.
Translated by site: wday.ru
