Eggs Florentine With Spinach And Mornay Sauce
Classic French Eggs Florentine with spinach, Mornay sauce, and Gruyère. Perfect brunch recipe, creamy, cheesy, and golden under the grill.
Ingredients
- 1 teaspoon salt
- ½ pound fresh spinach washed (or frozen, well drained)
- ½ stick butter unsalted
- 6 eggs hard-boiled and peeled
- 2 ounces Gruyère cheese grated
Mornay sauce
- 1 ounce butter unsalted, 2 tablespoons
- 2 tablespoons all-purpose flour
- 1 cup milk cold
- salt and pepper
- 1 egg yolk
- ⅓ cup sour cream
- 1 ounce Gruyère cheese grated
Ingredients you need per step are listed below the step in Italic
Instructions
Prepare the spinach
- Bring a large pan of water with salt to a boil.1 teaspoon salt
- Add the spinach and blanch quickly, then drain well.
- Melt the butter in a skillet and cook the spinach until wilted.½ pound fresh spinach, ½ stick butter
Make the Mornay sauce
- Melt the butter in a saucepan without browning.1 ounce butter
- Stir in the flour and cook for 2 minutes to remove the raw flavor.2 tablespoons all-purpose flour
- Slowly whisk in the cold milk and bring to a gentle boil until thickened.1 cup milk
- In a small bowl, mix the egg yolk and sour cream. Add to the sauce and cook for 1 minute.1 egg yolk, ⅓ cup sour cream
- Remove from heat, stir in Gruyère, and season with salt and pepper.salt and pepper, 1 ounce Gruyère cheese
Assemble the dish
- Preheat the grill.
- Spread the spinach in an oven dish and season lightly.
- Place the eggs on top and cover with the Mornay sauce.6 eggs
- Sprinkle with grated Gruyère and place under the grill for 10 minutes, until golden brown.2 ounces Gruyère cheese
NOTES
1. Can I make Eggs Florentine ahead of time? Yes, you can prepare the eggs, spinach, and sauce separately. Assemble just before grilling.
2. Can I poach the eggs instead of boiling them? Yes, but boiled eggs are easier to prepare in larger quantities and better for kids, pregnant women, and the elderly.
3. What cheese works best for Mornay sauce? Gruyère is classic, but Gouda or Emmentaler are good alternatives.
4. Variations
- Replace spinach with smoked salmon for a non-vegetarian twist.
- Add toasted breadcrumbs on top before grilling for extra crunch.
5. Storage
- Egg Florentine: Best served fresh.
- Mornay sauce: Store in the fridge for 2 days. Use for sandwiches, lasagna, or Croque Madame.
- Do not reheat: Spinach should not be reheated after cooking.
Nutrition
Calories: 301kcal | Carbohydrates: 6g | Protein: 13g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 255mg | Sodium: 699mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4461IU | Vitamin C: 11mg | Iron: 2mg
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