Florentine Soft Boiled Eggs
Servings: 2 people
Ingredients
- 4 large eggs (2 per person)
For the spinach
- 10 ounces frozen, chopped spinach, thawed and squeezed to remove excess water (or whatever size package available. See notes for using fresh spinach)
- 3 tbsp butter
- 1/4 tsp fresh nutmeg or to taste
- salt and pepper to taste
- 2 tbsp grated parmesan cheese
For the Mornay Sauce
- 1 tbsp butter
- 1 tbsp flour
- 1 cup half and half or light cream
- salt and pepper to taste
- 3 tbsp grated gruyere or swiss cheese
- 1 large egg yolk
Instructions
For the eggs
- In a saucepan large enough to hold the eggs, bring a generous amount of water to a gentle boil
- Prick a hole in the round end of each egg. When the water is boiling, lower the heat to a simmer and gently drop the eggs into the water. (I used a slotted spoon)
- Let the eggs cook for 5 minutes or so, then drain the water. Shake the eggs in the pan to crack the shells. Transfer to an ice water bath.When cool enough to handle, shell the eggs under cold running water.
For the spinach
- Using medium heat, melt the butter in a large skillet until it begins to brown. Add the chopped spinach and stir to coat in the butter. Cook for a couple minutes to allow any remaining water to evaporate.Season with salt, pepper and nutmeg.
For the sauce
- Melt the butter in a medium sauce pan. Add the flour and stir to combine. Cook for a few minutes while stirring or whisking to prevent the flour from getting overly brown.Add the light cream and grated swiss cheese and stir until the sauce thickens.Allow to cool slightly before beating in the egg yolk.You want the sauce to be thick enough to protect the eggs from the broiler, but thin enough so it flows over the eggs. Add a little more cream if needed.
To assemble
- Preheat the broiler and move the tray about 6 inches away.
- Transfer the spinach to a broiler safe casserole dish. Arrange the eggs on top and sprinkle with the parmesan cheese.Spoon the sauce over the eggs and spinach.
- Broil for 5 minutes or so to allow the eggs to warm though. The sauce will brown nicely on top.
- Serve right away with toast points.
Notes
If you'd rather use fresh spinach, buy about 2 pounds and remove the stems. Give it a good wash and wilt the greens by placing them in a large skillet with a lid. The water left from the washing will steam the spinach. Squeeze the spinach with the tongs as you remove it to a chopping board to cut into smaller pieces.