Oeufs Mollets FlorentineFrom lillyann 6 years ago
- 3 eggs (use 12 for 6 people) shopping list
- salt shopping list
- 8 ounces baby spinach (use 2 pounds for 6 people) shopping list
- 5 TBL butter shopping list
- Mornay Sauce: shopping list
- 2 1/2 tablespoons butter shopping list
- 3 tablespoons all-purpose flour shopping list
- 2 cups warmed milk shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon white pepper shopping list
- pinch freshly grated nutmeg (optional) shopping list
- 2 ounces grated cheese, such as gruyere ( or cheddar) shopping list
- Topping: shopping list
- bread crumbs shopping list
- 1 1/2 oz gruyere cheese, grated shopping list
How to make it
- One of the ten basic ways of cooking eggs is soft-boiled, called oeufs mollet in French.
- Fill the pot ¾ full with water and set on stove top to boil.
- Using the pin, poke a small hole on the larger end of the egg.
- When the water is boiling, use the slotted spoon to lower the eggs into the pot.
- Let the eggs boil for 6-7 minutes (5 minutes 40 seconds for soft yolk).
- Remove the eggs with the slotted spoon.
- For this recipe, the spinach is boiled, drained, cooled, squeezed, and then sautéed. All these steps were required because spinach used to be a lot tougher than it is today. I used baby spinach and I would skip the boiling-draining-cooling-squeezing stage next time.
- Mornay Sauce
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown.
- Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg.
- Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
- After preparing the gratin dish with butter, add the spinach and set the eggs on top. Then pour on sauce. Sprinkle on cheese and breadcrumbs, and it's ready for the broiler. Broil JUST until cheese begins to melt.
- You can find the recipe for Oeufs Mollets Florentine (Soft-boiled Eggs with Spinach and Mornay Sauce) in the book Le Cordon Bleu at Home
The Cooklillyann Chicago, IL
The Rating3 people
I love the sauce you used in this recipe I especially like that Gruyere. The directions are clear and well written.
Perfect!trigger in loved it
Wonderfully decadent, Lillyann. Just what we need post Thanksgiving! Thanks.merlin in San Francisco loved it
elegant picture and love the addition of monray sauce.wonderful recipe thanksmomo_55grandma in Mountianview loved it