Florentine eggs
Cooking time:
25 minutes
Active time:
20 minutes
Complexity:
Average
A French classic that can be both an easy dinner and a hearty breakfast. Once this dish was served at the court of Queen Catherine de'Medici, today you can make it at home in 20 minutes.
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5
Recipe "Eggs in Florentine"
Ingredients per 1 serving
eggs
2 pcs.
spinach
100 g
butter
10 g
For the béchamel sauce:
flour
20 g
butter
10 g
milk
100 ml
salt
to taste
ground black pepper
to taste
parmesan
15 g
microgreens for decoration
ad libitum
Step 1/5
Boil the béchamel sauce. To do this, melt butter in a saucepan, add flour and immediately start actively stirring with a whisk or spoon.
Step 2/5
Fry the mixture for 1-2 minutes until golden and bubbling slightly. Then pour in cold milk in a thin stream, stirring continuously so that there are no lumps.
Reduce the heat to low and cook the sauce for 3-5 minutes until thickened to the consistency of liquid sour cream. Salt and pepper to taste and mix again.
Step 3/5
Boil two poached eggs. To do this, boil the water in a small saucepan or saucepan. Reduce the heat to low and add a little vinegar or salt - this will help the protein to grip better. Gently break the egg into a small bowl or cup. Using a spoon, create a funnel in boiling water, stirring it clockwise. Slowly pour the egg into the center of the funnel. Cook for 3-4 minutes until the protein has set. Remove the egg with a slotted spoon and leave to drain with excess water. Repeat with the second.
Step 4/5
Heat butter in a pan and add fresh spinach to it for 2-3 minutes.
Step 5/5
Serve the dish: put poached eggs on the loose spinach, pour over the béchamel sauce and sprinkle with grated parmesan. Decorate with microgreens, if desired.
Ingredients per 1 serving
eggs
2 pcs.
spinach
100 g
butter
10 g
For the béchamel sauce:
flour
20 g
butter
10 g
milk
100 ml
salt
to taste
ground black pepper
to taste
parmesan
15 g
microgreens for decoration
ad libitum
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