I often post pictures on facebook about whatever I’ve been cooking, and I often get asked for recipes. I sometimes send a link, but more often than not, I’ve modified the recipe… or taken bits from here and there, so it’s not that easy. So here is my first try at providing a recipe, taken from here and there, with my modifications and all.
Now this recipe… it’s not quick... if you want to do everything from scratch. But there are alternatives… shortcuts, a quicker way of doing it. Let’s take the Mornay sauce part below: skip making the Bechamel sauce yourself and use a store bought packet, add an egg and some cheese, and voila! Don’t have fresh spinach? Frozen spinach is a great substitute. Still… here’s the full recipe below, split into the various parts required for this recipe, with shortcuts thrown in when possible.
Eggs Florentine
Poached egg
Ingredients:
- 2 eggs (the fresher, the better)
- 2 teaspoons vinegar
- Pinch of salt
- No use repeating what's already been told. This method explained in this link works flawlessly!
Mornay Sauce (Complicated version, easy version below)
Ingredients:
- 20g Flour
- 20g Butter
- 250ml milk
- Small onion, bay leaf, 2 cloves
- 1 egg yolk
- 50g grated cheese (Parmesan, gruyere) + 2 tsp
- Make a studded onion by using the cloves to stick the back leaf to the onion, like a pin.
- In a saucepan, bring milk almost to a boil with studded onion.
- Remove from heat and allow flavours to infuse for 30 minutes, before passing milk through a sieve, keeping milk and throwing away the rest.
- Melt butter in saucepan and add flour stirring vigorously until flour is well blended but without browning.
- Over low heat, slowly add milk to the butter/flour mixture (roux) starting with small amounts, always stirring vigorously to avoid lumps.
- When all milk has been added, remove pan from heat and add egg yolk and cheese and keep on stirring
Mornay Sauce (Easy version)
Ingredients:
- 250ml pre-made Béchamel Sauce
- 1 egg yolk
- 50g grated cheese (Parmesan, gruyere) + 2 tsp
- Slowly heat Bechamel sauce in a pan over a small burner. Do not bring to boil.
- Remove from heat and add egg yolk and cheese and keep on stirring.
Ingredients:
- Large bunch of spinach
- Butter
- 3 Garlic cloves, finely chopped
- Removes stalks from spinach and wash leaves well. Squeeze water out and dab dry using paper towels.
- In a large frying pan, melt some butter and brown 1/3rd of the garlic.
- Add around 1/3rd of the spinach or as much as will fit in the pan and sauté spinach until wilted. Continue until all spinach has been sautéed.
Assembly
- Divide spinach into two and arrange on a plate.
- Place a poached egg on the spinach in each pate and spoon ½ the Mornay sauce on each of the eggs.
- Sprinkle the remaining cheese and put the plates under a hot grill until the cheese has browned.
- Serve with crusty bread.
Tips & Tricks:
1. The studded onion is not absolutely necessary in this case. Also, you can use a slice of onion and throw in the cloves and bay leaf separately.
2. The cheese in Mornay sauce should be 50% gruyere and 50% parmesan. I prefer using parmesan on its own… but I’m not a cheese lover myself.
3. Traditionally, Eggs Florentine are served with half a toasted English muffin underneath the spinach. I prefer serving crusty bread separately to scoop up the copious amounts of sauce I tend to throw in ;-) ◦
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