Florentine eggs, a simple recipe by Philippe Etchebest!

Every Wednesday, Philippe Etchebest shares with us a simple and inexpensive recipe that you know how to prepare every day. This week the egg is in the spotlight with an ultra gourmet recipe, which you must have already eaten in the canteen, as the chef points out. If you’re looking for weekday night inspiration, this recipe is ideal!

In his latest Youtube video Mentor, chef Etchebest offers us a regressive dish, Florentine-style soft-boiled eggs. You must be wondering what it is, ” you all ate it at school, only these are better ”, explains the chef.

Florentine soft-boiled eggs are a return to childhood for many of us! Composed mainly of eggs, spinach and bechamel, this recipe takes its name from the Italian city of Florence in Tuscany.

This is the gourmet recipe, ideal for a weeknight!

Philippe Etchebest’s recipe for Florentine-style soft-boiled eggs

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ingrediants
for 2 people

  • 6 eggs
  • 300 g of fresh spinach
  • 40 g of butter
  • 1 clove of garlic
  • 140 g of grated Gruyere cheese
  • salt

For the bechamel

  • 40 g of butter
  • 40 g of flour
  • 50 cl of milk
  • 4 pinches of salt

Preparation

Start by heating a pan full of water to cook the eggs.

Place your bechamell in another saucepan to warm it up. Here the chef prepared it in advance, here is his recipe.

Now you will do a Morning sauce. It is a béchamel to which we will add egg yolks and cheese.

Use a skimmerlike the chef, put the eggs in the boiling water. 6 minutes for a nice egg (normal size), if they are smaller it counts 5 minutes.
The chef’s advice : place them gently so that they do not burst during cooking.

Metaltex – Tinned Skimmer – Silver

© Screenshot 2022-04-20 at 5.43.35 pm
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Your béchamel is over medium heat, do not hesitate to stir.

Your eggs are ready, take them out with a slotted spoon and immerse them directly in a bowl of cold water to stop cooking. Set the eggs aside.

Mix your béchamel again, add the egg yolks.
The chief’s advice : it must not boil, otherwise the egg yolks will cook.

Mix with yours whip and add the cheese. Stir until the cheese is well incorporated. Once incorporated, turn off the heat.

If not, cut the spinach. Rinse them to remove dirt. Drain and set aside.

It is time move your eggs! Gently beat the egg on the work surface and remove the shell. “When they are so soft, the yolk is very liquid,” explains the chef, pressing lightly on the shelled egg.

Enter yours pan over medium heat, add butter and garlic. The butter will melt gently and become fluffy. Add the spinach to the pan for cooking. Beware the cooking is very fast from 15 to 20 seconds barely!

After these few seconds, turn off the heat directly and add without further ado half of your Mornay sauce. Mix the preparation.
The chief’s advice : do not overcook the spinach, as soon as it has fallen, stop cooking. They should remain crunchy.

Put your oven in the “grill” position.
Take a baking dish, put the spinach / Mornay sauce mixture on the bottom. Place your soft-boiled eggs on top, cover them with the Mornay sauce and as a finishing touch to brown it, add a little gruyere.

Cook for 8 minutes in the grill position.

Now you know how to make Florentine soft-boiled eggs!

Philippe Etchebest – Cook well accompanied by my Mentor method

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Price offers are listed in ascending price order. The prices displayed include VAT (all taxes included). The displayed postage price corresponds to the cheapest home delivery offered by the merchant. aufeminin.com refers in its price tables to merchants who wish to be present on condition that they display prices with VAT (including VAT – all taxes included) and that they present an excellent level of service quality and customer satisfaction. This reference is paid. Our price tables are therefore not exhaustive of all offers and merchants on the market. The offers in the price tables are updated daily and several times a day for some stores.

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