What’s Your Next Culinary Adventure?

Have you ever wanted to impress your friends with a stunning dish that’s surprisingly simple to make? Are you ready to elevate your cooking game with a recipe that combines nutritious ingredients with rich flavors? If so, this Florentine egg recipe is a perfect choice! Let’s dive into the details of creating this culinary masterpiece.

Recipe Information

• Servings: 4
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Difficulty: Easy

Ingredients

For the Florentine Eggs

• 500g fresh spinach
• 4 large eggs
• A drizzle of olive oil
• 200g fruity Comté cheese (150g for the béchamel, 50g for topping)
• Béchamel sauce (see below)
• A pinch of fleur de sel (sea salt)

For the Béchamel Sauce

• 1 heaping tablespoon of flour (approx. 50g)
• 1 heaping tablespoon of butter (approx. 50g)
• 500ml whole milk
• Freshly grated nutmeg
• Freshly ground black pepper
• 2 pinches of fleur de sel

Instructions

1. Prepare the spinach:
   • Wash and trim the spinach leaves.
   • Sauté the spinach in a drizzle of olive oil for about 5 to 6 minutes, adding a splash of water if necessary. Season with salt and pepper to taste.
2. Make the béchamel:
   • In a saucepan, melt the butter over low heat, then add the flour. Stir with a whisk until smooth.
   • Cook while stirring for about 1 minute.
   • Gradually add the cold milk while continuing to stir to achieve a creamy consistency.
   • Season with salt, pepper, and freshly grated nutmeg.
   • At the end, stir in 150g of grated Comté cheese until melted and incorporated.
3. Prepare the eggs:
   • Preheat the oven to 200°C (390°F).
   • Boil water in a pot and gently lower in the eggs. Cook for 5 minutes.
   • After boiling, place the eggs under cold running water for about 5 minutes to cool them quickly. Once cooled, carefully peel the eggs.
4. Assemble and bake:
   • On a baking sheet lined with parchment paper, make small mounds of grated Comté cheese and bake in the oven for 2 to 3 minutes until bubbly and slightly golden. Let them cool and harden to form cheese crisps.
   • Lower the oven to 180°C (350°F) on the grill setting.
   • In a baking dish, layer the sautéed spinach, followed by the peeled eggs. Generously cover everything with the Comté béchamel sauce.
   • Place the dish in the oven under the grill for 2 minutes until the top is golden and bubbling.
   • Serve hot, garnished with cheese crisps for added crunch and flavor.

Notes

For an extra depth of flavor in the béchamel, don’t hesitate to let the butter-flour mix turn slightly golden before adding the milk—this adds a rich, nutty taste.

Recipe Tips

• Feel free to add nutmeg and pepper to your taste preferences, as these spices can elevate the overall flavor.
• The spinach can be substituted with other greens, such as kale or Swiss chard, for variety.
• Use a mixture of cheeses for the béchamel, such as Gruyère or cheddar, for different flavor profiles.

Nutritional Information

Each serving contains approximately 320 calories, 20g fat, 25g protein, 5g carbohydrates, and 2g fiber.

Frequently Asked Questions

1. Can I make this recipe ahead of time?
   Yes, you can prepare the spinach and béchamel ahead. Simply assemble the dish and bake just before serving.
2. What can I serve with these Florentine eggs?
   They pair excellently with a fresh green salad or crusty bread for a complete meal.
3. Can I substitute the Comté cheese?
   While Comté provides a unique flavor, you can substitute with Gruyère or a similar melting cheese.
4. Are there vegetarian options for this dish?
   This recipe is vegetarian as written, but ensure that you use vegetable stock if you’re making variations.
5. Can I freeze the dish?
   Freezing is not recommended due to the nature of the béchamel sauce, but leftovers can be stored in the fridge for up to 2 days.