Damien Pignolet

Eggs Florentine

Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

The traditional method calls for a croûton of oven-dried or fried bread topped with buttered spinach and a poached egg coated with thick mornay sauce and usually glazed under the grill, but this does seem a bit taxing for a sleepy Sunday morning. Here is an easier version that’s just perfect for breakfast in bed.

Ingredients

  • ½ bunch spinach, stalks removed and leaves thoroughly washed
  • 150 g unsalted butter
  • salt and fin

Method

  1. Soften the spinach in 30g of the butter in a covered pan over a low heat, stirring occasionally. Drain well, season to taste and divide the spinach between 2 plates.
  2. Place 2 eggs on top of the spinach on each plate and sprinkle over the cheese.
  3. Melt the remaining butter until it foams without browning. Coat the eggs with the melted butter and serve wi