Eggs Florentine

Name: Eggs Florentine
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4
Ingredients: 8 very fresh eggs; 15 g (½ oz) unsalted butter; 2 egg yolks; 60 g (2 oz) unsalted butter; 500 g (1 lb) English spinach leaves, cleaned; 3 tablespoons vinegar; 2 tablespoons plain flour; 250 ml (8 fl oz) milk; pinch of ground nutmeg; 40 g (1 ¼ oz) Gruyère cheese, grated

Preparation info

Serves
4

Difficulty
Medium
Ready in
55 min

Appears in

Breakfasts

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.

Ingredients

Adornay Sauce

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

Vegetarian
Breakfast

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