How to make Florentine eggs, recipe that requires cooking poached eggs, before laying them on a bed of spinach, covering everything with bechamel sauce, cheese, breadcrumbs and butter flakes.
Ingredients for 4 people
- 8 eggs
- 1 teaspoon of vinegar per liter of water
- 1 teaspoon of salt for each liter of water
- 1 kg of spinach
- 1/4 liter of bechamel sauce
- 1 level spoonful of breadcrumbs
- 1 heaped spoonful of grated Parmesan
- 50 g of butter
- a pinch of nutmeg
- salt and pepper
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Florentine egg preparation
Clean and wash the spinach well, drain and put them in a pan with the only water left on the leaves, then add the salt, put the lid on the pan and cook for about ten minutes.
Pass the spinach under running water so that they do not lose their beautiful green color, then squeeze them with your hands.
In a saucepan, boil plenty of water with salt and vinegar.
Lower the heat to the minimum, break one egg at a time in a saucer and then slide it into the water, then cook the eggs for about three minutes in boiling water, so that the egg white grows completely enclosing the yolk.
With a slotted spoon, remove the eggs from the water and place them on a dry napkin, then with a sharp knife, smooth out any smudges of the egg whites.
In a pan melt thirty grams of butter, then put the spinach and brown them quickly, add the pepper and nutmeg and, if necessary, a little salt.
Arrange the spinach in an ovenproof dish, level them and put the poached eggs on top, then cover everything with the bechamel sauce.
Sprinkle with cheese and breadcrumbs mixed together.
Complete by spreading the remaining butter on the surface.
Transfer the oven dish to the gratin in a preheated oven, then serve immediately on the table.
