You can’t get enough of poached eggs on toast or brioche with spinach and gravy. Of course, cosmopolitans and chefs have long since realized that this is about Eggs Florentine which is a breakfast specialty. And for those who don’t know what exactly that is, here’s a brief summary.
Everyone knows Eggs Benedict. But very few people know exactly where the name comes from. You can read how it can be here. It’s interesting, but it has nothing to do with Egg Florentine. Poached eggs are an important part of Eggs Florentine. Unlike eggs benedict, ham is replaced with spinach. And although Eggs Florentine is served with hollandaise sauce in many shops or cookbooks (we’ve come to the end of the name’s origin), it should actually be served with a simple Mornay sauce. Unlike hollandaise sauce, roux is drizzled with milk and then stirred with some cheese. The end result is a creamy cheese sauce that goes perfectly with sautéed spinach and scrambled eggs. After all, it is not for nothing that Egg Florentine has established itself as a vegetarian version in the breakfast menu.
What are you waiting for? Make the eggs Florentine for your next breakfast. As mentioned earlier, they are much smaller than the famous Eggs Benedict. For both meals, you need poached eggs. In the video we show you how to best prepare these:
We’d also like to introduce you to other breakfast classics here. After all, a good start in the morning is a good start to the day. have fun!
A good breakfast dish – Egg Florentine
press release
Want a classic in the morning? You are definitely right with the Eggs Florentine.
For a simple Mornay soup
preparation
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Peel and finely chop the onion. Then fry in some butter. Then arrange and add the washed spinach. Let the heat drop and then season with nutmeg, salt and pepper.
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When the sauce is ready, whisk the eggs in a pan with water and a little vinegar. Check out our video instructions again in the article. After the eggs rest in the water, fry the bread.
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For Mornay sauce, grate or shred the cheese. Melt the butter in a saucepan. Pour the flour in bulk and sweat it for a short time. Remove the pan from the heat and pour in the milk, stirring constantly. Now return to the stove and let it thicken over medium-high heat, stirring constantly, for about 3 minutes. Then add the cheese and let it melt slowly. Season with salt and pepper if necessary. Don’t be surprised: the soup probably makes enough for 6 servings. However, this sauce tastes so good that you can’t get enough of it.
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Finally, add the spinach to the toasted bread. Make a well in the middle. Slide the poached egg here. Then pour the sauce over it and enjoy.