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Baked eggs on a bed of fresh sautéed spinach, covered with a cheesy mornay sauce, and oven-broiled
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16 Comments

  1. #1 No need for salt and vinegar in water to boil eggs.
    #2 Medium boiled egg (oeuf mollet in French) is 5 mn out of the fridge, 4 mn if it is room temp. And this is for large eggs. Medium size would be 4mn30 and 3mn30. And cool them down in iced water, not cold water.
    #2 Brie is not camember right ? So Parmesan is not Grana Padano. Parmesan is Parmesan, Grana Padano is Grana Padano.

  2. Hi Stephane, it's Mike Florence. I'm a seafood chef working in Kent England. The previous Egg Salad really was superb. I've already served this with some chopped Smoked Salmon mixed in and served on a Sald. And now comes your great presentation for the clasic Eggs Florentine. GRAND MERCI Stephane !!! Yes, I'm buying your book. Salut, Mike.

  3. Learning stuff…. we add egg yolk to Mornay? Some secret I don't know about? Why? I could eat this everyday! But can we add mushrooms? LOL

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