Scrambled Egg, Potato and Asparagus Cassolette au Gratin
Portions:
20-25Preparation Time:
Cooking Time:
Ingredients
Cassolette
- 4 tbsp (60 ml) of sunflower oil
- 9 lbs (2 bags of 2 kg) of Arctic Gardens Roasting Vegetables Asparagus & Red Potato
- 1 lb (3 bags 150 g) of fresh baby spinach
- 20 units (about 2 lbs) of large calibre eggs
- 3 ½ c (850 ml) of béchamel sauce
- 2 c (300 g) of white cheddar, grated
- 1 c (100 g) of green onions, chopped
Béchamel
- 3 c (750 ml) of 2% milk
- 3 ½ tbsp (50 ml) of unsalted butter, melted
- 5 tbsp (50 ml) of unbleached all-purpose flour
- 1/2 tsp (2.5 g) of sea salt
- 1/4 tsp (0.5 g) of ground nutmeg
- 1/4 tsp (0.5 g) of onion powder
- 1/2 tsp (1 g) of garlic powder
Preparation
Béchamel
- In a pan, melt butter at medium heat. Add flour and whisk for 1 minute. Add milk and whisk until thickened. Set aside.
Assembling the Cassolette
- Preheat oven to 425 °F (210 °C).
- Mix together the sunflower oil and Paco mixture. Put on a baking sheet and roast for 20 minutes. Add spinach and mix.
- Cook scrambled eggs and set aside.
- In a casserole dish, add 1 cup of Paco mixture, ¼ cup of scrambled eggs, ¼ cup of Béchamel and 1 tablespoon of cheddar.
- Set the oven to broil and put cassolettes on the highest grill rack. Broil until golden. Garnish with green onions.
