
Florentine poached egg
Ingredients
Instructions
- 2 kg of fresh spinach
- 200 g grated Gruyere cheese
- 6 eggs
- 60 g butter
- 40 g flour
- 50 cl of milk
- 1 pinch of nutmeg
- Salt pepper
- Wash and drain the spinach well, squeezing it with your hands. Remove tails.
- Put them to cook in a saucepan over high heat, with 20 g of butter for 5 min.
- In a second saucepan, make a béchamel: melt 40 g of butter then add the flour.
- Stir for about 2 minutes with a whisk then pour in the milk gradually while continuing to stir.
- Let the mixture cook for 5 minutes. Salt, pepper and add 1 pinch of nutmeg.
- In a gratin dish, place the spinach in the bottom.
- In a pan of water, poach the eggs for 3 minutes from boiling then place them on paper towels.
- Place the poached eggs on the spinach, then cover the gratin with the béchamel.
- Sprinkle generously with grated cheese.
- Bake for 2 min at th.6 (180°C).
Florentine poached egg
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