Perfectly poached eggs lounging on a bed of wilted spinach, all snuggled up beneath a velvety blanket of creamy bechamel sauce. It’s like a posh hug for your taste buds!
Alright, you lovely lot! Get ready to jazz up your brekkie game with a dish that’s classy yet oh-so-comforting – Egg Florentine!
Whether you’re treating yourself to a leisurely weekend brunch or impressing your mates with your culinary prowess, this Egg Florentine recipe is a winner. So dust off your frying pan, crack those eggs, and let’s whip up a breakfast masterpiece! 🍳✨
Servings
4
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
- Spinach
spinach
greens of spring onions
salt and pepper
fresh (double/heavy) cream
mushrooms
- White Sauce
flour
milk
butter
salt and pepper
Directions
- Spinach
- Wash, blanch, and drain the spinach.
- Chop the spring onions.
- Put the spinach, spring onions, salt and pepper in a food processor and blitz.
- Add the cream and mushrooms. Stir well.
- White Sauce
- In a medium pan melt butter over low-medium heat and then add flour. Stir continuously and cook till light brown.
- Remove from flame and add milk in small amounts, stirring constantly.
- Season with salt and pepper.
- Assemble
- Pre-heat the oven at 180C.
- In a lightly greased dish spread an even layer of the spinach mix.
- Pour over a layer of the white sauce (should be roughly 1/3rd thickness of the spinach layer).
- Using a spoon make pockets in the white sauce (leave spinach layer intact) to create room for the eggs.
- Crack eggs into the pockets.
- Bake for 30 minutes.
