Eggs Florentine

I love cheesy mornay sauce, I love spinach and I love poached eggs. Together this is Eggs Florentine, and as you probably guess, I love it. Eggs Florentine is a classic brunch dish; sautéed spinach, creamed cheese sauce and poached eggs. I don’t use flour to thicken the Mornay sauce, instead a little Dijon mustard and egg yolks. Eggs Florentine


Serves: 4
Time: 20 minutes
Difficulty: Medium

1 cup low fat creme
1 teaspoon Dijon mustard, the vinegar in it helps thicken the cream
1 oz. (30g) grated parmesan cheese
1 oz. (30g) grated Gruyère cheese
3 organic linseed egg yolks
Salt, pepper and nutmeg to taste

1 pound (500g) fresh spinach
2 tablespoons butter
Salt, pepper and nutmeg to taste

8 fresh linseed eggs
2 tablespoons vinegar

Bring water and vinegar to a boil in a low wide pan, and then lower the temperature to the water is simmering, not boiling. Crack the eggs in the water. After 30 seconds-1 minute, carefully loosen the eggs from the bottom of the pot. Poach for about 5-6 minutes. The yolk should be soft and the whites firm. Lift up the egg with a slotted spoon.

In a heavy-bottomed saucepan, heat the crème, Dijon mustard, nutmeg and pepper to a simmer. Add the Gruyère and Parmesan cheese and stir until the cheese has melted. Remove from heat, stir in the egg yolks. Bring the pan back to the heat and stir constantly until the sauce thickens, but be careful not to boil the sauce.

In a large skillet, melt the butter and add spinach. Season to taste with salt, pepper and nutmeg. Cook and stir for 2 minutes or just until spinach is wilted.

Serve spinach on plates topped with Mornay sauce, poached eggs and a sprinkle of parmesan, parsley, salt and pepper.Eggs Florentine

© – 2014

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