Eggs Florentine for Brunch


The holidays are almost over and I try to find ways to make a special silver lining to the few days we have left.

We were in Helsinki the other day and visited one of our favourite art museums Amos Anderson in the company of my ‘baby’ sister. It was a wonderful afternoon in town just like when we lived in Helsinki. Yesterday was dedicated to sports and we are not quite decided on what to do today. The sun is making attempts to shine on us but the clouds seem to take over. A good brunch is my first attempt today to brighten the day.

Eggs Florentine combine many favourite tastes and has varied textures too. I’ve found the recipe in a Cordon Bleu cookbook.
This recipe is for two:
250 g spinach, sautéed in butter
4 eggs, poached
Mornay sauce: 40 g butter, 2 tbsp flour, 2 dl milk, black pepper, nutmeg and salt, 40-60 g grated Gruyere (or Appenzeller)

Start with boiling water for the eggs. Pour in 3 tbsp white wine vinegar into the water. Break the eggs carefully into a small bowl and with a quick movement immerse the egg into the boiling water. Cook for 2 or 3 minutes and place carefully onto a plate covered with kitchen paper. Cook two eggs at a time and keep the cooked ones warm under a lid.

Spinach: clean and rinse the spinach. Melt the butter and sautée the spinach for a couple of minutes.

Mornay sauce: melt the butter, whisk in the flour, let cook for a minute. Pour in the milk carefully, whisking the sauce. Let come to a boil. Add the cheese and let it melt. Season with salt, pepper and nutmeg.




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