Eggs Florentine are a classic French dish in which spinach takes centre stage. Whenever you see a recipe described as “Florentine”, it will contain spinach, providing the perfect bed on which to arrange eggs, fish or chicken before adding a generous layer of Mornay sauce, a delicious béchamel enriched with cheese.
This preparation has its own history, although it appears to be more legend than established fact. Although the term originated in French cuisine, it is said to pay tribute to Catherine de’ Medici, a Florentine noblewoman who married Henry II of France in the 16th century and brought her own cooks with her. According to the story, she was responsible for popularising spinach at the French court.
Whatever its origin, this combination is a real success. Eggs Florentine, covered with a Beaufort cheese Mornay sauce and lightly gratinated, make a delicious dish that is perfect for serving individually in a charming piece such as the Cristel Castel'Pro 3-Ply mini stainless-steel frying pan. Served with a green salad as a refreshing accompaniment, nothing else is needed. Here is the recipe. You will see just how delicious they are!
Ingredients
- 4 eggs
- 400 g baby spinach leaves
- 10 g butter
- Beaufort béchamel
Ingredients for the Mornay sauce (Beaufort béchamel)
- 500 ml milk
- 40 g flour
- 40 g butter
- 80 g grated Beaufort cheese (you can substitute Gruyère or Emmental)
- Salt and freshly ground black pepper
Method
- Preheat the oven to 220–230°C using top heat or the grill setting. Place the rack near the top of the oven, leaving sufficient space above it.
- Heat water in a stainless-steel saucepan and, when it is nearly boiling, carefully add the 4 eggs.
- Boil the eggs for 5 minutes, then immediately transfer them to a bowl of very cold water or iced water to stop the cooking process. Set the eggs aside without peeling them.
- Place the 10 g of butter in a frying pan over a medium heat and melt it. Once hot, add the spinach and sauté over a medium-high heat for approximately 2 minutes, until it has wilted. Season with salt and pepper to taste and set aside. Drain off any water it may have released.
- To prepare the béchamel, place the 40 g of butter in your Castel'Pro multi-ply stainless-steel saucepan and heat over a medium heat.
- Add the flour and whisk until combined. Continue stirring and cook the roux for approximately 3–5 minutes, allowing the flour to toast lightly and lose its raw taste.
- Add the milk little by little, stirring continuously, until you have a creamy, slightly thick sauce.
- Remove the saucepan from the heat and add the grated Beaufort cheese. Mix well until it has completely melted. Season to taste and set aside.
- Divide the spinach between 4 Cristel Castel'Pro 3-Ply mini stainless-steel frying pans.
- Peel the eggs and place one egg in the centre of each frying pan, on top of the spinach.
- Cover the eggs with the hot Beaufort béchamel and sprinkle a little grated cheese over the top.
- Place the 4 mini frying pans on the rack near the top of the oven and grill for approximately 3–4 minutes, or until the surface is lightly golden. Keep a close eye on them to prevent excessive browning.
- Serve immediately while the béchamel is still creamy.
Suggestions
- Cristel Castel'Pro mini frying pans are perfect for serving this dish in individual portions. You could also use the Cristel 3-Ply mini stainless-steel trays, which are equally ideal.
