These Eggs Florentine are prepared with a Mornay sauce very similar to béchamel with a bit of cheese. They are a lot of effort but a restaurant-style breakfast!
4 slices toast, cut into circles with a cookie cutter, or with a glass upside down.
1 tablespoon butter, for the sauce
1 1/2 tablespoons flour, for the sauce
1 cup whole milk, (for the sauce)
1/8 teaspoons salt, for the sauce
30 grams Gruyère cheese, grated (for the sauce)
Preparation
1h
0 mins
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In a skillet, bring the olive oil to a boil and cook the chopped onion until soft, about 5 minutes.
Add the garlic and cook for another 30 seconds.
Add the spinach, nutmeg and cook until the spinach is wilted, about 1-2 minutes.
Add the cream and stir to combine the flavors. Let it cook for another 5 minutes.
Add the grated cheese and season with salt and pepper.
To prepare the sauce, in a small skillet, melt the butter over medium-high heat. Once melted, reduce the heat.
Add the flour and whisk for 1.5 minutes without stopping.
Gradually add the milk, stirring continuously. Cook for 2-3 minutes until it boils and thickens. Add the nutmeg, cheese, salt, and pepper.
In another small skillet, place 10 cm of water. Add 1 tablespoon of salt and 1 tablespoon of lemon juice.
Crack each egg and place individually in a small cup.
Once the water is boiling, gently slide the egg into the water (being careful not to break it). With a wooden spoon, splash water around the egg. Cook for 2-2 1/2 minutes until the egg yolk remains soft.
Repeat the previous step with the remaining eggs.
To serve, place the round (toasted) bread on the plate, then a slice of ham, 1/4 of the spinach mixture, the egg, and sauce on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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