The recipe calls for a Bechamel cross Mornay sauce with Spinach and Soft-boiled eggs to about 5 mins topped with breadcrumbs then finished off under a hot grill in the oven.
The recipe looked rather complicated for the desired output... hey.. its just eggs with spinach !! e.g. For the spinach alone, it asks for it to be boiled, drained, cooled, squeezed, and then sautéed.. **ahem... ???!?!?
After reading through the recipe, the key to success was about timing and getting the eggs right. Remember.. soft-boiled eyes.. not hard boiled eggs.
This is the order I found it easier to tackle this recipe:
- Spinach: Boil water in saucepan, add spinach and let boil for about 1 min. Drain and squeeze out excess water. Season with a sprinkle of salt. (I went for the boiled only option).
- Butter the gratin dish
- Bring water to boil in saucepan: just use the saucepan you boiled the spinach in.
- Sauce: make a roux, add milk, salt, pepper, nutmeg & djion mustard. Then cream & egg yoke. Then lastly the cheese.
- Slowly drop eggs into simmering water: keep eggs in slow boiling water on a medium-heat for 5 mins. Remove from heat. Run eggs through cold tap water. Peel.
- Assemble gratin dish: Place spinach, then eggs, then pour sauce on top. Sprinkle with breadcrumbs and some cheese. Dot with some butter and place under a hot grill for about 3 mins. Or until cheese has melted.
Oeufs Mollets Florentine
Adapted from Whisk: a food blog
- 3 eggs (or about 2 eggs per person)
- 2 bunches of spinach (or use 1 bunch per person)
- 1 tablespoon unsalted butter
- 2 tablespoons flour
- 1 cup cold milk
- Salt & Pepper to taste
- 1/8 teaspoon nutmeg
- 1 teaspoon of dijon mustard (my addition - original recipe doesn't call for this)
- 1 egg yolk
- 1/3 cup heavy cream
- 1/3 cup of cheese (grated)
- butter for dotting
- cheese (grated)
Serve with some hot toast. Enjoy :)