Egg Florentine Version 1.0

Posted by suanne Published in Egg

A chicken is hatched even from such a well-sealed thing as an egg.
~ Chinese Proverb

LOL! Believe it or not, but I have never seen Egg Florentine in real life before, let alone eat it or make it. But the name sounds fancy and I have seen some nice pictures of it. So, I gave it a try … trying to follow the recipe closely. This is how mine turns out!!

Is this right? Honestly, tell me. It sure did not closely resemble some of the images I googled.

It looks terrible but does taste quite OK — trust me, the boys told me so. If you let me know where I went wrong, I’ll try again and post my Eggs Florentine version 2.0.

Ingredients

9 oz. frozen chopped spinach, thawed
4 eggs, soft-boiled
1 oz. butter
1 oz. plain flour (3 tablespoons)
1 1/4 cups milk or cream
6 oz. cheddar cheese, grated (1 cup)
Salt and pepper

Instructions

First, I prepared the frozen spinach according to the intructions on the package. I usually defrost frozen spinach using the microwave. I placed the thawed spinach on a shallow ovenproof dish and season the spinach well with salt and pepper.

I’m supposed to soft boiled the eggs but the eggs turned out more like hard boiled eggs. Anyway, I just used the hard boiled eggs.The eggs go on top of the spinach.

To make the sauce, I melt the butter in a sauce pan on the stove.

When the butter is melted, I gradually stir in the flour. I think this step is to create a roux.

The roux wiill look lumpy but that’s quite OK.

I then gradually stir in the milk to cook the roax. This step require constant stirring and pouring and more stirring and more pouring … until the mixture thinkens

Next, I lower the heat and add 2/3 of the cheese.

I stir the sauce until the cheese is melted. It does not take long for the cheese to melt.

Once the sauce is ready, I poured it over the eggs and spread it all around to make sure that the sauce covers all the eggs and spinach.

The remaining 1/3 of the cheese goes on top of the sauce.

The dish is ready to go into a preheated oven at 375 F for 15 to 20 minutes. The dish is to be placed on the top shelf so that it will brown nicely.

The egg florentine is to be served hot. This is a very creamy and nutritious meal and it’s good for brunch. The picture below looks OK, ain’t it? That’s it, version 1.0. Stay tuned for version 2.0!!