Scrambled Egg, Potato and Asparagus Cassolette au Gratin
Ingredients
Cassolette
4 tbsp of sunflower oil
9 lbs (2 bags of 4.4lbs) of
Arctic Gardens Roasting Vegetables Asparagus & Red Potato
1 lb (24 Cups) of fresh baby spinach
20 units (about 2 lbs) of large calibre eggs
3 ½ Cups of béchamel sauce
2 Cups of white cheddar, grated
1 Cup of green onions, chopped
Béchamel
3 Cups of 2% milk
3 ½ tbsp of unsalted butter, melted
5 tbsp of unbleached all-purpose flour
1/2 tsp of sea salt
1/4 tsp of ground nutmeg
1/4 tsp of onion powder
1/2 tsp of garlic powder
Preparation
Béchamel
1. 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
1. Preheat oven to 425 °F (210 °C).
2. Mix together the sunflower oil and Paco mixture. Put on a baking sheet and roast for 20 minutes. Add spinach and mix.
3. Cook scrambled eggs and set aside.
4. In a casserole dish, add 1 cup of Paco blend, 1/4 cup of scrambled eggs, 1/4 cup of Béchamel and 2 cups of cheddar.
5. Set the oven to broil and put cassolettes on the highest grill rack. Broil until golden. Garnish with green onions.
