Eggs Auberge

Breakfast-Brunch
Cook time: 30 minutes
Servings: 8

Ingredients

  • 2 tablespoons Olive Oil
  • 1/4 cup Onion
  • 2 clove Garlic Clove
  • 1 package fresh Spinach
  • 1 tablespoons Fresh Chopped Oregano
  • 2 tablespoons Butter
  • 2 tablespoons Flour
  • 1 cup Half and Half
  • 2 tablespoons L'Herbes Provence
  • 1/8 cup Champagne
  • 1/4 cup Asiago Cheese
  • 1/2 teaspoon Salt and Pepper
  • 3 Slices Chopped Bacon
  • 8 Eggs

  1. Preheat oven to 400 degrees. Chop some bacon and saute it in a skillet until cooked. Add some minced onion and garlic and saute until translucuent. Then add the spinach, salt and pepper and herbs. Cook for several minutes until wilted. Remove from heat.
  2. Prepare the Mornay sauce as follows: Melt the butter in a saucepan. Add the flour and whisk together until bubbbly. Add the half and half and heat until bubbling. Add the remaining ingredients and stir until the sauce thickens. Remove from heat.
  3. Spread the spinach in the bottom of the ramekin. Crack an egg on top of the spinach. Place in the oven and cook for 15-20 minutes. Check the eggs from time to time to make sure they don't overcook. Once the egg has set, remove from oven. Spoon Mornay sauce over the eggs and serve at once.

Auberge On the Vineyard

Details

  • Nightly Rate $140 - $310
  • Reviews (108) 4.7
  • Rooms 7
  • Accepts Gift Cards

Contact Innkeeper

  • Phone 1-7078945956
  • Fax 1-7078948621
  • Toll free 1-8008336479