Eggs Florentine


Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

Breakfasts: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

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.


Adornay Sauce

  • 15 g (½ oz) unsalted butter
  • 2 tablespoons plain flour</


  1. 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