Recipe

Oeufs Mollets Florentine Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 1 year ago Soft-Boiled Eggs w/ Spinach and Mornay Sauce. One of the dishes that caused Julia Child to fail Le Cordon Bleu! Rich, decadent and well worth preparing it for a great Brunch.Source: Le Cordon Bleu at Home and whiskblog.com. Prep:20m Cook:20m Servings:6	Lillyann
	eggs cheese mornay sauce spinach brunch

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Ingredients

3 eggs (use 12 for 6 people)

Salt

8 ounces baby spinach (use 2 pounds for 6 people)

5 TBL butter

Mornay Sauce:

2 1/2 tablespoons butter

3 tablespoons all-purpose flour

2 cups warmed milk

1/4 teaspoon salt

1/8 teaspoon white pepper

pinch freshly grated nutmeg (optional)

2 ounces grated cheese, such as Gruyere ( or cheddar)

Topping:

bread crumbs

1 1/2 oz Gruyere cheese, grated

Directions

Eggs

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.

Spinach

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.

Broil:

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

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Comments

momo_55grandma 1 year ago said:
Elegant picture and love the addition of monray sauce.wonderful recipe thanks

merlin 1 year ago said:
Wonderfully decadent, Lillyann. Just what we need post Thanksgiving! Thanks.

wynnebaer 1 year ago said:
What a dish to wake up to on a sunday morning....So happy to see you posting...:)

trigger 1 year ago said:
I love the sauce you used in this recipe I especially like that Gruyere. The directions are clear and well written.

Perfect!

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