Eggs Florentine

 

by Chef Marc Thuet

Eggs Florentine
1 tbsp  reduced-salt margarine
1 tbsp  extra virgin olive oil
200 g   small leeks, thinly sliced
800 g   baby spinach leaves
1 tsp    vinegar
2          eggs
pepper to taste
           
Cheese Sauce
1 tbsp  cornstarch
1 ¼ cup  low-fat milk
50 g     Gruyere cheese, grated
½ tsp   nutmeg

pepper to taste
  • To make the cheese sauce, first mix cornstarch with some milk.
  • Pour rest of milk into saucepan and boil.
  • Stir cornstarch mix and boiling milk and bring to boil.
  • Simmer for two minutes after mix has thickened.
  • Remove from heat and stir in cheese.
  • Season cheese with pepper and nutmeg.
  • Cover sauce and set aside.
  • In a saucepan, heat margarine with oil.
  • Add leeks and cook for three minutes.
  • Add spinach and stir; cover pan, cook for two to three minutes on medium heat.
  • Drain vegetables, season with pepper; cover to keep warm and set aside.
  • Fill half of a frying pan with water and bring to simmer.
  • Add vinegar, break in eggs, cook for three to four minutes, remove eggs.
  • Preheat broiler.
  • Spread vegetable mixture on a large dish; using the back of a spoon, make two hollows in the mixture.
  • Place poached eggs in hollows.
  • Put cheese sauce over eggs and place dish under broiler.
  • Cook for three to four minutes and serve.

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