Florentine Soft-Boiled Eggs
Florentine soft-boiled eggs are a classic and elegant dish, perfect for brunch or a light meal. The eggs are soft-boiled, then coated with a creamy Mornay sauce
Florentine soft-boiled eggs are a classic and elegant dish, perfect for brunch or a light meal. The eggs are soft-boiled, then coated with a creamy Mornay sauce and served on a bed of spinach. This dish is both refined and comforting, ideal for impressing your guests.
Time
1 h. 5 min. =
40 min. +
25 min.
Utensils
1 fork1 sauce pan1 skimmer1 frying pan1 baking dish
Ingredients for 6 parts
- 6 eggs
- 80 g. butter
- 1 c. à c. sea salt
- 1 garlic
- 1 c. à c. black pepper
- 1 c. à c. grounded nutmeg
- 2 Kg. spinachs
- 100 g. gruyère
- 1 L. mornay sauce
Steps
- Rinse and trim the spinach. Plunge into a pot of boiling salted water and cook for about 5 minutes. Drain, refresh in an ice bath. Drain again and squeeze between your hands to extract the water. Set aside.
- Cook the soft-boiled eggs: bring water to a boil in a saucepan, then gently place the eggs in the boiling water using a skimmer. Boil for 5 minutes. Remove the eggs and place them in a bowl of cold water. Peel the eggs and set aside on a plate at room temperature.
- Roughly chop the spinach. Heat 60 g of butter in a pan, then add the spinach and garlic clove to the browned butter. Mix with a fork and heat gently for 4 to 5 minutes. Season with salt, pepper, and nutmeg, then keep warm.
- Reheat the soft-boiled eggs for 30 seconds in boiling water. Set the oven to grill. Arrange the spinach as a base in a buttered gratin dish. Carefully place the drained eggs on the spinach and gently cover them with Mornay sauce. Sprinkle with grated cheese, drizzle with 20 g of melted butter. Quickly grill in the oven and serve immediately.