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Burani with spinach and béchamel
2024-10-02 08:12:03 / RECETA ALFA
ALFA PRESS
Ingredients:
4-5 eggs
500 g of spinach
400 g of bechamel
1 clove of garlic
1 spoon of white wine vinegar
60 g of parmesan cheese
4 l of olive oil
Salt, pepper
Preparation:
First, heat the oven to 200 degrees Celsius. Meanwhile, boil the spinach in a little salted boiling water. Drain and squeeze out excess water. Then sauté the spinach and garlic in a large pot with 4 tablespoons of oil, over medium heat for 2-3 minutes.
Add salt to the spinach and open it in a large oven pan. Boil water with salt in a full pot, add vinegar, break an egg on a plate and drop it into the water slowly. We repeat the action with the other eggs and leave them on the fire for 5 minutes.
Then drain them with a slotted spoon and place them in the pan on top of the spinach. Cover the surface with béchamel and grated Parmesan cheese. Leave the pan in the oven for 5 minutes, until lightly golden, and serve warm.
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