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Eggs Florentine
Preparation info
- Serves
4
- Difficulty
Medium
- Ready in
55 min
Appears in
Published 1998
A classic dish made from a layer of spinach and lightly poached eggs topped with a creamy cheese sauce. For perfect poached eggs, use the freshest eggs possible.
Ingredients
Adornay Sauce
15 g ½ oz 2 tablespoons
Method
- To make the mornay sauce, melt the butter in a heavy-based pan over low-medium heat. Sprinkle the flour over the butter and cook for 1–2 minutes without allowing it to colour, stirring constantly with a wooden spoon. Remove the pan from the heat and slowly add the milk, whisking or beating vigorously to avoid lumps. Return to medium heat and bring to the boil, stirring cons
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