Poached Egg Florentine
Serving Size: 4
Preparation Time :0:45
- 4 ea eggs large—poached
- 2 cups Sauce Mornay
- 1 10 Spinach—washed bag
- 2 tbl butter
- 4 cloves garlic—chopped
- 1 lb Pommes Duchesse
- 2 oz Parmesan cheese—grated
- Poach eggs and trim them. Hold in ice water.
- Perpare Mornay sauce.
- Prepare Pomme Duchesse. Butter and crumb individual or a large gratin dish. Pipe a border of Pomme Duchesse around the edge of the gratin.
- Wash spinach and cook it in butter with garlic, using just the water that clings to the leaves. Cook it just enough to heat it. Place a bed of spinach in the gratin dish(es).
- Place the gratin in a 400 F oven until the first speck of brown appears on the potato border.
- Heat each egg by removing it from the ice water with a slotted spoon. Dip it in boiling water to reheat. Place a warmed trimmed poached egg on each bead of spinach. Coat it with Mornay Sauce, and sprinkle it with grated cheese.
- Place it under the broiler to get a rapid glaze, and finish the browning of the potato.
NOTES: The border of potatoes should be nicely browned, the spinach hot, the Mornay Sauce well glazed and brown, and the yolks of the egg liquid. Did you do that? You get an "A"!
You may want to mix the spinach with some of the Mornay Sauce first, as it is very good that way. If so, cook a little chopped onion with the garlic in the butter, before you make the spinach
Steve's #12 Recipes:
- Baked Fish Gratinee
- Broccoli Polonaise
- Herb Baked Tomatoes
- Light Gratin
- Macaroni au Gratin
- Poached Eggs Florentine
- Sauce Bechamel
- Sauce Mornay
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007