Eggs Florentine
Brunch lovers will delight in this classic egg dish. Poached eggs are covered in mornay sauce (a cheesy Gruyère bechamel sauce) and served on a bed of creamed spinach. Look out, eggs benedict, this dish is raising brunch to the next level.
Ingredients
- 1 tbsp butter
- 1 tsp unbleached all-purpose flour
- 1 cup (250 ml) milk
- 1 cup (100 g) Gruyère cheese, grated
- 1 egg yolk
- 1 pinch ground nutmeg
- 1 shallot, finely chopped
- 2 tbsp butter
- 1/4 cup (60 ml) 35% cream
- 13 cups (310 g) baby spinach
- 1 tbsp (15 ml) white vinegar
- 4 eggs
Instructions
- In a small pot over medium heat, melt the butter. Add the flour and cook for 1 minute while whisking. Add the milk. Bring to a boil, whisking continuously. Cook for another 2 minutes or until the sauce thickens. Off the heat, add the cheese, egg yolk and nutmeg. Season with salt and pepper. Stir until the cheese has melted. Cover and keep warm.
Brunch lovers will delight in this classic egg dish. Poached eggs are covered in mornay sauce (a cheesy Gruyère bechamel sauce) and served on a bed of creamed spinach. Look out, eggs benedict, this dish is raising brunch to the next level.