How to concoct Florentine soft-boiled eggs like Philipe Etchebest?

If you’re looking for a quick and easy to prepare dish, look no further. Make soft-boiled eggs Florentine. Here is the recipe according to chef Philipe Etchebest.

Soft-boiled eggs Florentine are an easy, quick and inexpensive dish. Wondering what is it? These are soft-boiled eggs au gratin with spinach and a Mornay sauce.

Chef Etchebest offers us a succulent recipe that you can enjoy on a weeknight. He points out that you have probably seen this dish in the canteen before. All the details in the rest of the article.

The ingredients of the recipe

It is an egg-based preparation. In all, you will need exactly 6 eggs. Why 6? Simply because this recipe is intended for 2 people. You should count three eggs per person. If you want to make more than one, just multiply the quantities.

This recipe is said Florentine style because there is spinach among the ingredients. With the 6 eggs, you will need 300 grams of fresh spinach. You will also need 140 grams of grated cheese for the gratin. You then need to make a bechamel sauce.

For the béchamel sauce, you will need 40 g of butter, 40 g of flour and 50 cl of milk. If you are lactose intolerant, you can use a milk substitute. You can also use vegetable or meat broth. To do Mornay saucejust add two egg yolks and hard cheese to the bechamel sauce.

To season all this, add a clove of garlic and salt. All these ingredients are easily found in supermarkets. Plus, you don’t have to spend a lot of money on purchases. This is definitely a cheap or student recipe.

Preparation of soft-boiled eggs Florentine

To start, you will need to cook your soft-boiled eggs. To obtain it, you immerse them in boiling salted water. Cook for exactly 6 minutes and plunge the eggs into ice water to stop the cooking. Beyond these 6 minutes, you will rather have hard-boiled eggs. Below 6 minutes, you will have boiled eggs.

Once the eggs are cooked, prepare your bechamel sauce. In a saucepan, melt the butter. Add the flour, mixing vigorously. Here is the most delicate step in the preparation of the sauce. Slowly pour in the milk. Pour the net to avoid splashing. Please note, it is imperative that you keep stirring. This will prevent the formation of lumps. And the bottom can burn while the sauce is not yet ready. Add the salt at the end.

You’ll know your sauce is done when bubbles appear on the surface. You will now do the Mornay sauce. Add 2 egg yolks and grated cheese while stirring. This time, avoid bringing it to a boil. This may cook the yolks. When this is done, you will have to cook the spinach. In a frying pan, put butter and the previously grated garlic clove. Then add your spinach.

The chef advises us not todon’t leave them too long on the fire. 15 to 10 seconds is more than enough. Turn off the heat on the spinach and pour the Mornay sauce over it. Then take a gratin dish and place your shelled eggs in it. Pour the sauce and spinach over the eggs. Cover everything with a generous layer of Gruyère cheese and put in an oven that you have set to “grill” mode.

Florentine recipes

As mentioned above, a recipe is said to be made Florentine when it contains spinach and Mornay sauce. This culinary tradition comes from the year 1533, during the marriage of Catherine de Medici who comes from Florence and Henry II. For the event she came with these cooks to concoct her favorite dishes. It was she who popularized Florentine recipes because she loved spinach.

There are several variations of Florentine recipes. For example a quiche with spinach is often called a Florentine quiche. Although it was popularized in France, there are other variants in the United States. Chicken Florentine has been popular with them since 1931. This recipe differs from the traditional one, but is still delicious.

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