Eggs Tetrazzini with Spinach Twists Recipe
Ingredients
| Eggs | 6 | |
| Salt | To Taste | |
| Spinach package | 1 | |
| Medium mushrooms - 1/4 lb | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All-purpose flour - 3 tablespoons | ||
| Milk | 2 Cup (16 tbs) | |
| Swiss Cheese | 1 Cup (16 tbs), grated | |
| Sharp cheddar cheese | 1 Cup (16 tbs), grated | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Ground pepper | 1 Dash | |
Directions
MAKING
1 In a medium saucepan, put the eggs.
2 Add about 1 inch water to cover.
3 Bring rapidly to a boil.
4 Remove the pan from the heat.
5 Cover and allow to stand for 20 minutes.
6 In a large saucepan, bring 3 quarts salted water to a boil.
7 Add in the spinach twists.
8 Boil, uncovered, stirring occasionally, for 8 to 12 minutes.
9 Drain very well.
10 Return to a dry saucepan.
11 Meanwhile, wash the mushrooms thoroughly and slice.
12 In a medium skillet, melt 1 tablespoon of the butter.
13 Add in the mushrooms and saute, stirring occasionally, until golden.
14 Add to the drained pasta and toss until well combined.
15 Cover and keep warm.
16 In a medium saucepan, melt the remaining 3 tablespoons of butter.
17 Remove from the heat and blend in flour.
18 Pour in 1/4 cup milk and stir with a wire whisk until smooth.
19 Gradually beat in the remaining milk.
20 Bring to a boil over medium heat, stirring constantly until thick.
21 Add in the Swiss cheese, Cheddar cheese, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt and the pepper.
22 Cook over low heat, stirring constantly, until the sauce is blended and smooth.
23 Set aside and keep warm.
24 In a bowl, pour cold water and put the eggs in it until they are cool enough to handle.
25 Carefully peel and rinse them.
26 Slice the eggs in half lengthwise.
27 In a serving dish, turn out the pasta.
28 Arrange eggs on top.
29 Pour the sauce all over.
30 Sprinkle with the remaining Parmesan cheese.
SERVING
31 Serve immediately.
1 In a medium saucepan, put the eggs.
2 Add about 1 inch water to cover.
3 Bring rapidly to a boil.
4 Remove the pan from the heat.
5 Cover and allow to stand for 20 minutes.
6 In a large saucepan, bring 3 quarts salted water to a boil.
7 Add in the spinach twists.
8 Boil, uncovered, stirring occasionally, for 8 to 12 minutes.
9 Drain very well.
10 Return to a dry saucepan.
11 Meanwhile, wash the mushrooms thoroughly and slice.
12 In a medium skillet, melt 1 tablespoon of the butter.
13 Add in the mushrooms and saute, stirring occasionally, until golden.
14 Add to the drained pasta and toss until well combined.
15 Cover and keep warm.
16 In a medium saucepan, melt the remaining 3 tablespoons of butter.
17 Remove from the heat and blend in flour.
18 Pour in 1/4 cup milk and stir with a wire whisk until smooth.
19 Gradually beat in the remaining milk.
20 Bring to a boil over medium heat, stirring constantly until thick.
21 Add in the Swiss cheese, Cheddar cheese, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt and the pepper.
22 Cook over low heat, stirring constantly, until the sauce is blended and smooth.
23 Set aside and keep warm.
24 In a bowl, pour cold water and put the eggs in it until they are cool enough to handle.
25 Carefully peel and rinse them.
26 Slice the eggs in half lengthwise.
27 In a serving dish, turn out the pasta.
28 Arrange eggs on top.
29 Pour the sauce all over.
30 Sprinkle with the remaining Parmesan cheese.
SERVING
31 Serve immediately.
Chef
