Baked eggs on a bed of fresh sautéed spinach, covered with a cheesy mornay sauce, and oven-broiled
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16 Comments
Yesss!! 🎉❤
J’AI FAIM !
eggsactly 🙂
#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.
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.
I have These plaits. I like them very mutch. The recepice I Do not know. It is realy nice! I like it .
Parfait!
🤌 looks delicious!
Thank you
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
can I ask why you don't just use a poached egg?
Any problem with colouring the mornay sauce with a chef's torch?
Looks great Stephane! Can we make a special request for Oeuf Cocotte?
Go away…
Looks good I'll definitely try that
Chef please tell me what you garnished with? Parsley? Spring onions?