Name: Eggs Florentine
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 tbsp butter; 1 tsp unbleached all-purpose flour; 1 cup (250 ml) milk; 1 cup (100 g) Gruyère cheese, grated; 1 egg yolk; 1 pinch ground nutmeg; 1 shallot, finely chopped; 2 tbsp butter; 1/4 cup (60 ml) 35% cream; 13 cups (310 g) baby spinach; 1 tbsp (15 ml) white vinegar; 4 eggs

Preparation

Mornay Sauce
- In a small pot over medium heat, melt the butter. Add the flour and cook for 1 minute while whisking. Add the milk. Bring to a boil, whisking continuously. Cook for another 2 minutes or until the sauce thickens. Off the heat, add the cheese, egg yolk and nutmeg. Season with salt and pepper. Stir until the cheese has melted. Cover and keep warm.
Creamed Spinach
- In a large skillet over medium-high heat, soften the shallot in the butter. Pour in the cream and let reduce by half. Add the spinach and cook for 1 minute or until wilted. Season with salt and pepper. Keep warm.
Poached Eggs
- In a pot of salted simmering water, add the vinegar. Break the eggs into small ramequins and slide them into the water one at a time. Poach for 2 to 3 minutes or until the yolks are runny and the whites are cooked through but still soft. Drain the eggs on paper towel.
- Divide the creamed spinach among 4 plates. Top with the eggs and drizzle with the mornay sauce. Caramelize the sauce with a kitchen torch, if desired. Serve with toast.

Eggs Florentine

Categories

Ingredients

Mornay Sauce

Creamed Spinach

Poached Eggs

Preparation

Mornay Sauce

Creamed Spinach

Poached Eggs

Personal Note

To help you with this recipe

Orly / Joseph Strauss Saucepan with Glass Lid