Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Florentine Eggs

Name: Florentine Eggs
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Francesa
Ingredients: slices ham, cut in circles; 3 tablespoons olive oil; 1 onion, girl finely chopped; cloves garlic, fine chopped; 5 cups spinach; 1/4 teaspoons nutmeg; 3/4 cups whipping cream; 2/3 cups parmesan cheese, grated; 1 tablespoon salt; 1 tablespoon lemon juice; 4 eggs, at room temperature; 4 slices toasted bread, cut in a circle 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 gruyere cheese, grated (for sauce)

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Victoria Cherniag Ruiz

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These Florentine eggs are prepared with a mornay sauce very similar to the bechamel with a little cheese. They are a lot of effort but a restaurant breakfast!

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Ingredients

4 portions

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Preparation

In a pan, boil the olive oil and cook the chopped onion until soft, about 5 minutes.

Add the garlic and cook another 30 seconds.

Add the spinach, nutmeg and cook until the spinach is cooked, between 1-2 minutes.

Add the cream and stir to mix the flavors. Leave another 5 minutes.

Add the grated cheese and season with salt and pepper.

To prepare the sauce, in a small saucepan, melt the butter over medium-high heat. Once it is melted, lower the heat.

Add the flour and with a balloon whisk move for 1.5 minutes without stopping.

Little by little, add the milk and keep moving. Stir 2-3 minutes until it boils and thickens. Add the nutmeg, cheese, salt and, pepper.

In another small pan, put 10 cm of water. Add 1 tablespoon of salt and 1 tablespoon of lemon juice.

Open each egg and put individually in a cup.

Since the water is boiling, slide the egg into the water (very carefully so that it does not break). With a wooden spoon, put water around the egg. Cook 2- 2 1/2 minutes until the center of the egg remains soft.

Repeat the previous step with the rest of the eggs.

To serve, place the round (and toasted) loaves on the plate, then a slice of ham, 1/4 of the spinach mixture, the egg and sauce on top.