6 eggs, poached
White sauce: 1/3 cup butter or margarine
1/2 cup all-purpose flour
4 cups milk
1 onion, chopped with 2 cloves
Salt and black pepper to taste
For the sauces: tomato extract and sweet paprika to taste
2 tablespoons chopped cooked spinach
1 tablespoon mustard and 4 tablespoons white wine
For the purees:
1 cup chopped cooked spinach
1 tablespoon butter or margarine
Salt to taste
2 tomatoes, peeled and seeded
Salt and black pepper to taste
2 cooked potatoes, mashed
1 tablespoon butter or margarine
Salt to taste
1 cup milk
6 eggs, poached
White sauce: 1/3 cup butter or margarine
1/2 cup all-purpose flour
4 cups milk
1 onion, chopped with 2 cloves
Salt and black pepper to taste
For the sauces: tomato extract and sweet paprika to taste
2 tablespoons chopped cooked spinach
1 tablespoon mustard and 4 tablespoons white wine
For the purees:
1 cup chopped cooked spinach
1 tablespoon butter or margarine
Salt to taste
2 tomatoes, peeled and seeded
Salt and black pepper to taste
2 cooked potatoes, mashed
1 tablespoon butter or margarine
Salt to taste
1 cup milk
Prepare the white sauce: melt the butter or margarine
Add the flour and stir well
Gradually add the hot milk and stir well
Add the onion and cook over low heat for 20 minutes
Season with salt, black pepper, and strain through a fine-mesh sieve
Divide the white sauce into three parts
To one part, add tomato extract and sweet paprika. Reserve
To another part, add chopped spinach or blend in a blender. Reserve
To the third part, add mustard and white wine
Simmer to evaporate the wine
Reserve the three sauces
Prepare the three purees: sauté the spinach with butter or margarine and salt to taste
Sauté the tomatoes for 5-10 minutes with salt and black pepper to taste
Season the potato with salt, butter or margarine, and a little milk to make it creamy
Reserve the three purees
Prepare the poached eggs: fill a pan halfway with water
Add 1 tablespoon white wine vinegar and 2 tablespoons salt
Let it boil, then reduce the heat
Crack an egg into a cup and let it flow into the pan
Cook over low heat for 5 minutes
Remove with a slotted spoon
Do the same with the remaining eggs
Serve warm
To serve, arrange a little of each puree on a plate, place 1 or 2 eggs on top, and cover with your preferred sauce
They can also be served in individual cups or tureens, where the puree is at the bottom, followed by the egg and sauce
Serves 3-6 people
Suggestions for serving:
You can make one type of puree and sauce and serve it in individual cups as an appetizer or make several trays with eggs, one tray per color or serve it on plates with eggs, purees, and sauces of different colors.
