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Le Chaudron recipe
Œuf poché florentine
Poached eggs Florentine
⏱ 30 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4very fresh eggs
400 g (14 oz)fresh spinach
400 ml (1⅔ cups)béchamel
60 g (2 oz)grated Gruyère
1 tablespoonwhite vinegar
1shallot, chopped
- 4 very fresh eggs
- 400 g (14 oz) fresh spinach
- 400 ml (1⅔ cups) béchamel
- 60 g (2 oz) grated Gruyère
- 1 tablespoon white vinegar
- 1 shallot, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wilt the spinach with the shallot for 5 minutes.
- Divide the drained spinach among the dishes.
- Bring the vinegared water to a simmer, swirl it and crack in the eggs one at a time.
- Poach for 3 minutes and drain on a towel.
- Set an egg on each spinach nest, cover with béchamel and sprinkle with Gruyère.
- Broil for 2 minutes until golden and serve hot.
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