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!
Learn more about Victoria Cherniag Ruiz
Ingredients4 portions
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.
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