Eggs Florentine
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Eggs Florentine
Category
Meat and Poultry
Ingredients
- English muffins
- poached eggs
- 1 tablespoon Fustin's 12 Year White balsamic
- Florentine Sauce
- red pepper brunoise (small diced)
- 2 tablespoons butter
- 2 tablespoons Fustini's Robust SELECT olive oil
- 4 tablespoons flour
- 2 cups milk, plus more if needed
- Pinch salt
- white pepper
- pinch nutmeg
- 6 ounces grated Emmenthaler or Jarlsberg cheese
- 1 cup spinach, lightly chopped
Ingredients
Florentine Sauce
Directions
- Cut muffin in half and toast. Place a poached egg on half of a muffin and spoon sauce over top. Garnish with Red Pepper Brunoise.
- Melt butter with olive oil in a medium-size pot. Add flour and cook, stirring, for several minutes. Bring milk to simmer in a small pot. Add simmering milk to flour and whisk. Turn heat to low and continue whisking until thick and creamy. Add additional milk if it becomes to thick. Season with salt, pepper, and nutmeg and remove from heat. Whisk in cheese and then spinach. Use immediately.
- Bring a large pot of water to a boil, then reduce to low. Crack the egg in a fine-mesh sieve (over a small bowl) and remove the liquidy whites. Transfer the egg to a small ramekin or bowl. Add one tablespoon of 12 vinegar to the pot and stir to create a vortex. Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes. Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water and eat immediately.