Eggs Florentine
Ingredients
Egg 4
Spinach - fresh 227 g
Leek 1
Garlic 1
Salt and Pepper 1 totaste
Nutmeg 1 ml
Butter 30 ml
Flour 30 ml
Milk 125 ml
Mustard - Dijon 3 ml
Cheese - Gouda 60 ml
Cheese - Cheddar 30 ml
Bread 2 slices
Tomato 1
Lemon Juice 5 ml
Preparation
1. Fill a frying pan 3/4 with water and bring to low simmer..
2. Trim the coarse stalks form the spinach.
3. Slice then chop the leek. Put the garlic in a press.
4. Grate the Gouda and cheddar.
5. Slice the bread for toast.
6. Make the Mornay sauce by melting 5/6th of the butter in a sauce pan on low. When melted add the flour and stir to a paste. Let cook for a minute then stir in milk a bit at a time stirring constantly. When all the milk is added, add the mustard, then the cheeses, salt an pepper to taste and nutmeg. Set aside.
7. In another frying pan add the leek and garlic and the remaining butter. Cook until soft. Add the spinach, cover and cook until wilted. Add the lemon juice and salt and pepper to taste.
8. Crack the eggs, splitting the shells and gently lowering into the simmering water. (the fresher the eggs the better). Occasionally spooning water over the tops.
9. While the eggs are cooking - make the toast, slice the tomato and plate. Just before you remove the eggs put the spinach onto the plate.
10. To remove the eggs slide a spatula under the eggs, lift and tilt against the pant to drain excess water then place on top of the spinach.
11. Put sauce on top of the eggs and serve.
2. Trim the coarse stalks form the spinach.
3. Slice then chop the leek. Put the garlic in a press.
4. Grate the Gouda and cheddar.
5. Slice the bread for toast.
6. Make the Mornay sauce by melting 5/6th of the butter in a sauce pan on low. When melted add the flour and stir to a paste. Let cook for a minute then stir in milk a bit at a time stirring constantly. When all the milk is added, add the mustard, then the cheeses, salt an pepper to taste and nutmeg. Set aside.
7. In another frying pan add the leek and garlic and the remaining butter. Cook until soft. Add the spinach, cover and cook until wilted. Add the lemon juice and salt and pepper to taste.
8. Crack the eggs, splitting the shells and gently lowering into the simmering water. (the fresher the eggs the better). Occasionally spooning water over the tops.
9. While the eggs are cooking - make the toast, slice the tomato and plate. Just before you remove the eggs put the spinach onto the plate.
10. To remove the eggs slide a spatula under the eggs, lift and tilt against the pant to drain excess water then place on top of the spinach.
11. Put sauce on top of the eggs and serve.
