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 and served on a bed of spinach. This dish is both refined and…
Ingrédients pour 6 parts
- 6 eggs
- 80 g. butter
- 1 tea s. sea salt
- 1 garlic
- 1 tea s. black pepper
- 1 tea s. grounded nutmeg
- 2000 g. spinachs
- 100 g. gruyère
- 1000 ml. mornay sauce
Ustensiles
- baking dish
- fork
- frying pan
- sauce pan
- skimmer
Préparation
-
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.