Classic Eggs Florentine by Epicurious

Ingredients

• 4 large eggs
• 300g (10 oz) fresh baby spinach
• 2 cloves garlic, minced
• 1 cup mornay sauce (bechamel enriched with gruyère and parmesan)
• 1 tbsp butter
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Sauté the minced garlic and baby spinach in butter over medium heat for 3-4 minutes until the spinach is wilted and tender.
2. Stir in 2 tablespoons of the Mornay sauce into the spinach mixture, season with salt and pepper, and set aside.
3. Bring a pot of water to a gentle simmer and poach the eggs for 6 minutes until the whites are set but the yolks remain soft and medium-cooked.
4. Arrange the creamed spinach on plates to create a bed for the eggs.
5. Place two poached eggs onto each bed of spinach.
6. Top each serving with the remaining warm Mornay sauce.
7. Place under a preheated broiler (salamander) for 1-2 minutes until the sauce is hot and bubbling slightly.