Eggs Florentine

By á-30

Ingredients

• Sauteed Spinach:
• Sauteed Spinach, recipe follows
• Mornay Sauce, recipe follows
• Crispy Potato Cakes, recipe follows
• 4 large eggs
• 1 tablespoon white vinegar
• 1 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley leaves
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped shallots
• 1 pound spinach, washed, tough stems removed
• Salt and freshly grated white pepper
• Pinch grated nutmeg
• Melt the butter in a large skillet over medium-high heat. Add the shallots and saute for 1 minute. Add the spinach and saute, stirring to wilt and combine with the shallots. Season with salt and fresh
• Mornay Sauce:
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 cup milk
• 1/8 teaspoon salt
• Pinch white pepper
• Pinch freshly grated nutmeg
• 1 ounce grated cheese, such as Swiss, Gruyere, or Emmenthaler
• In a small saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly
• Use sauce immediately or refrigerate, surface covered with plastic wrap, for several days in the refrigerator.

Preparation

Step 1

Preheat oven to 200 degrees F.

Prepare the Sauteed Spinach and keep warm while you prepare the remaining components. Prepare the Mornay Sauce and keep warm while you prepare the remaining components. Prepare the Crispy Potato Cakes and keep warm in the oven while you poach the eggs.

To poach the eggs: break the eggs into individual saucers or cups. Fill a medium skillet halfway with water. Add the vinegar and salt and bring to a boil. Pour eggs into water, cover the skillet and remove from the heat. Allow to sit 4 to 5 minutes. When the eggs are ready, divide the potato cakes evenly between 2 dinner plates and top each with some of the creamed spinach. Remove the eggs from the skillet with a slotted spoon and gently place on top of the creamed spinach and potato cakes. Season with salt and freshly ground black pepper, to taste. Ladle some of the Mornay Sauce over the eggs and spinach, garnish with parsley, and serve.