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Recipe : *** Poached Eggs Florentine

Poached Eggs Florentine
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Course:
Appetizer

Practical information

  • Prep time
    35 min
  • Cooking
    1 h
  • Ready in
    1 h 35
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Egg Cheese and Diary
Tags:
Poached

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 tablespoon white vinegar
  • 4 eggs
  • salt and pepper
  • salt, freshly ground white pepper, and nutmeg
  • 1 egg yolk
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon melted butter
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 teaspoon dehydrated veal stock
  • 1 tablespoon heavy cream
  • 350 g fresh spinach
  • 20 g fresh bread crumbs
  • 20 g freshly grated dried gruyère or parmesan cheese
  • 25 g freshly grated gruyere cheese
  • 250 ml milk

  • Recipe preparation steps

  • 1
    To start the sauce Mornay: melt 1 tablespoon butter in a sauce pan over medium heat. Add the flour and cook for a while. Whisk in the milk, stock, and seasonings. Set over very low heat and cook for about 30 minutes.
  • 2
    Preheat broiler.
  • 3
    Fill a sauce pan three-fourths full with water and bring to a boil. Add vinegar and reduce heat so that water is just below a boil. One at a time, break eggs into a small bowl and slip gently into water. Poach until the whites appear cooked, but the yolks are still liquid — about 2 minutes and a half. Drain on paper towels.
  • 4
    While the eggs are poaching, add butter and oil to a large, deep frying pan over high heat. When butter has melted, add spinach. Salt and pepper to taste. Cover and cook until barely wilted. Stir a couple of times while cooking. Remove from heat and set aside, covered.
  • 5
    Divide spinach among serving plates. Carefully place 2 poached eggs on top of the spinach. Whisk the cheese into the sauce. Whisk together the egg yolk and cream in a separate bowl. Slowly whisk the sauce into the egg mixture. Spoon some of the sauce over the poached eggs. (The recipe makes enough sauce for 5 to 6 portions.) Combine the bread crumbs with the dried cheese and sprinkle over the eggs. Finally, sprinkle the melted butter over the bread crumbs.
  • 6
    Brown the bread crumbs lightly under the broiler for a couple of minutes. Serve immediately.
  • Ready !
enlastunsenue
May 23, 2013
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