Eggs Florentine

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 4 eggs
• 2 1 shallot
• 3 40 g butter
• 4 500 g cooked spinach
• 5 700 g mornay sauce
• 6 100 g Comté cheese
• 7 salt
• 8 pepper
• Total weight: 1,565 grams

Times:

Preparation	Cooking	Start to finish
30 min.	20 min.	50 min.

Step by step recipe

1	Plunge 4 eggs into a small pan of boiling water for 6 minutes of cooking to obtain soft-boiled eggs.
2	After 6 minutes, remove them from the pan and plunge them into cold water to stop the cooking. Once cooled, shell and set aside.
3	Slice 1 shallot.
4	Preheat your oven to 220°C (430°F) on grill mode. In a frying pan over medium heat, pour 40 g butter and, when hot, add the shallot, salt and pepper. Cook for 1 minute, without browning.
5	Add 500 g cooked spinach...
6	...then half of 700 g mornay sauce, mix well and heat through.
7	Divide the spinach among small ovenproof dishes.
8	Place a soft-boiled egg on top.
9	Drizzle generously with Mornay sauce.
10	And grate some Comté cheese on top.
11	Place in the oven in grill mode at 220°C (430°F) for about 5 minutes.
12	Enjoy them piping hot and au gratin.

Remarks

Be careful not to leave the eggs under the grill for too long - 5 minutes is a maximum, and they should remain soft if possible.
If you don't have Mornay sauce, a cheese béchamel will work just as well.
The Comté can be replaced by another cheese to suit your taste (cheddar, emmental, etc.).

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