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Spinach Timbales

Yield 4 servings


  • 3 pounds fresh spinach, cleaned
  • 1/4 cup water
  • 3 eggs, separated
  • 1 tablespoon grated Parmesan cheese (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon white pepper
  • 1 cup whipping cream, divided
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 hard-cooked egg

How to Make It

  1. Combine spinach and water in a Dutch oven. Bring to a boil; cover. Reduce heat; simmer 10 minutes. Drain well; chop.

  2. Combine chopped spinach, egg yolks, cheese, if desired, 1/2 teaspoon salt, sugar, nutmeg, and white pepper in a medium saucepan. Cook over low heat 5 minutes, stirring constantly. Stir in 3/4 cup whipping cream; cook 2 minutes, stirring constantly. Remove from heat.

  3. Beat egg whites (at room temperature) until stiff peaks form; gently fold into spinach. Spoon into 4 lightly greased 6-ounce custard cups. Place cups in a pan with 1 inch hot water. Bake at 325° for 30 minutes or until a knife inserted in center comes out clean.

  4. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add remaining 1/4 cup whipping cream and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/4 teaspoon salt and pepper.

  5. Separate hard-cooked egg. Chop the white; stir into sauce. Grate yolk, and set aside.

  6. Loosen edges of timbales with a knife. Invert custard cups onto serving plate, and turn out. Spoon sauce evenly over timbales; top with grated egg yolk.

Oxmoor House Homestyle Recipes