Eggs Florentine w/Mornay Sauce

This recipe for Eggs Florentine will make your taste buds sing! perfectly poached eggs nestled on a sautéed spinach bed drizzled with a creamy Mornay sauce. It's a match made in breakfast heaven!

Eggs Florentine w/Mornay Sauce

Ingredients

For the Sauce

• 2 Tablespoons of butter

• 1 ½ tablespoons of all-purpose flour

• ¾ cup milk

• ¾ cup shredded Gruyere cheese

• ¾ teaspoon sweet paprika

• Salt and pepper to taste

For the rest of the recipe

• 1 Tablespoon olive oil

• 1 medium shallot, minced

• 1 clove garlic, minced

• 10 ounces of spinach

• 2 eggs

• Toasted breadcrumbs

• 1 piece of toast

• Chives for garnish

Method

1. In a small saucepan over medium-high heat, melt 1 tablespoon of the butter. Stir in the flour to make a roux. Gradually add in the milk and whisk until smooth. Turn heat down to a simmer, whisking, until the sauce thickens. Reduce the heat to low and cook, whisking, until no floury taste remains, about 5 minutes. Remove from the heat and whisk in the Gruyere cheese and paprika. Season the Mornay sauce with salt and pepper. Cover and keep warm.

2. Melt the remaining 1 Tablespoon of butter in the olive oil in a medium-sized skillet. Add the minced shallots, garlic, salt, and pepper, and sauté until softened-about 3 minutes. Add the spinach and cook over moderately high heat, tossing occasionally, until wilted. Remove to a paper towel-lined plate to drain

3. Bring a medium-sized pot of water to a rolling boil, then simmer. Crack the eggs into the skillet and simmer over moderately low heat until the whites are set and the yolks are runny. While the eggs are poaching, drop your bread in the toaster. When the toast is done, cut the toast and place it in a small dish. Top the toast with the wilted spinach. Using a slotted spoon, transfer the poached eggs onto the spinach.

4. Spoon the Mornay sauce over the eggs and garnish with the chives. Serve right away. Enjoy this delicious Eggs Florentine eggs with Mornay sauce