Eggs Florentine with Spinach and Mornay Sauce

Name: Eggs Florentine with Spinach and Mornay Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons unsalted butter; 1 small onion (finely chopped); 2 cloves garlic (minced); 300 grams fresh spinach (washed and chopped); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 1/4 cups milk (warmed); 1/2 cup grated Gruyère cheese; 1/4 teaspoon nutmeg (freshly grated); to taste salt and pepper; 4 large eggs (fresh); 1 tablespoon white vinegar; 4 English muffins (halved and toasted); as needed chopped parsley (for garnish)

40 min 4 servings Medium

All Recipes

Eggs Florentine with Spinach and Mornay Sauce

Savoury poached eggs on a bed of creamy spinach with rich Mornay sauce.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Medium

Eggs Florentine is a classic dish that elevates the humble egg into a gourmet breakfast experience. Originating from French cuisine, this dish features perfectly poached eggs nestled on a bed of creamy spinach, all topped with a velvety Mornay sauce. It's an indulgent yet balanced meal that can be enjoyed at any time of the day. The richness of the sauce, combined with the freshness of the spinach and the silkiness of the poached eggs, makes this dish a favourite among brunch lovers. Whether you're preparing a special weekend breakfast or hosting a brunch party, Eggs Florentine is sure to impress your guests with its elegant presentation and delightful flavours.

Ingredients

Servings

Spinach Base

Mornay Sauce

Poached Eggs

Assembly

Instructions

Prepare the spinach

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until soft, about 3 minutes. Add garlic and cook for 1 more minute. Stir in the spinach, salt, and pepper, and cook until the spinach is wilted and any excess moisture has evaporated.

Pro tip: Ensure all the liquid is evaporated to avoid soggy muffins.

Make the Mornay sauce

In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the warm milk, cooking until thickened. Remove from heat and stir in Gruyère cheese and nutmeg until the cheese is melted. Season with salt and pepper.

Pro tip: Continuously whisk to prevent lumps.

Poach the eggs

Fill a large saucepan with water and bring it to a simmer. Add the vinegar. Crack each egg into a small bowl, then gently slide each into the water. Poach the eggs for 3-4 minutes for a runny yolk. Use a slotted spoon to remove the eggs and drain on paper towels.

Pro tip: Keep the water at a gentle simmer to maintain the shape of the eggs.

Toast the muffins

While the eggs are poaching, toast the English muffins until golden brown. Place them on serving plates.

Assemble the dish

Place a generous amount of spinach on each toasted muffin half. Top with a poached egg and cover with Mornay sauce. Garnish with chopped parsley.

Pro tip: Serve immediately for the best texture and flavour.

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Tips & Tricks

<ul><li>Use fresh spinach for the best flavour and texture.</li><li>Make sure the water for poaching is just at a simmer to avoid breaking the eggs.</li><li>Whisk the Mornay sauce continuously to avoid lumps.</li><li>Toast the English muffins just before serving for optimal crunch.</li></ul>

Serving Suggestions

Eggs Florentine pairs wonderfully with a crisp, dry white wine or a freshly squeezed orange juice for a perfect brunch. Serve this dish with a side of roasted potatoes or a fresh green salad to complete the meal. To make ahead, prepare the spinach and Mornay sauce in advance. Store them separately in airtight containers in the fridge for up to two days. Reheat gently before assembling the dish. Poach the eggs fresh for the best results.