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PrintPOACHED EGGS FLORENTINE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 200°C/400°F/ Gas 6. Place the spinach in a large pan with a little water. Cook for 5 minutes, then drain well and chop finely.
- Return to the pan, add the butter, cream, nutmeg and seasoning, and heat through. Spoon into four small gratin dishes, making a well in the middle of each.
- To make the topping, heat the butter in a small pan, add the flour and cook for 1 minute, stirring. Gradually blend in the hot milk, beating well.
- Cook for 2 minutes, stirring. Remove from the heat and stir in the mace and Gruyere cheese.
- Break each egg into a cup and slide it into a pan of lightly salted simmering water. Poach for 5 minutes. Lift out the eggs using a slotted spoon and drain on kitchen paper.
- Place a poached egg in the middle of each dish and cover with the cheese sauce. Sprinkle with the remaining cheeses and bake for 10 minutes or until just golden.
INGREDIENTS
- 750 grams spinach, washed and drained
- 3 tablespoon butter
- 100 ml tablespoon double cream
- Pinch of freshly grated nutmeg
- For the topping
- 2 tablespoon butter
- 50 grams plain flour
- 400 ml hot milk
- Pinch of ground mace
- 200 grams Gruyere cheese, grated
- 6 eggs
- 2 tablespoon freshly grated Parmesan cheese
- Salt and ground black pepper
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