1365 Oeufs à la Florentine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Sur le Plat

Cover the bottom of each dish with some lightly cooked spinach, roughly chopped, then stewed with a little butter. Sprinkle with grated cheese and break the eggs on top. Coat with fairly thin Sauce Mornay and place in a hot oven so that the glazing and cooking of the eggs takes place at the same time.

Poached or Soft-boiled

Fill the bottom of the tartlets with spinach prepared as above and place the eggs previously coated with Sauce Mornay on top. Sprinkle with grated Parmesan cheese and glaze quickly under the salamander.

En Cocotte: Line the inside of well buttered Cocottes with leaves of spinach which have been stewed in butter. Add a ½ tbs boiling cream, break in the eggs and sprinkle with a little grated cheese. Cook in the oven au Bain-marie without a cover so that the top becomes glazed and the eggs cooked at the same time.