Oeufs Mollets Florentine

by Michelle on November 26, 2008

This week for Whisk Wednesdays we made Oeufs Mollets Florentine or Eggs Forentine. I love brunch and so served this on Sunday during the Chicago Bears football game and it was perfect and very, VERY good!!! I made some English Muffins the night before and as usual the English Muffins were delicious and perfect side with the eggs.

Oeufs Mollets Florentine
Recipe adapted from “Le Cordon Bleu at Home”

12 eggs (I used 4 eggs)
Salt
2 lbs of spinach (I used 1 lb but should have used more!)
5 TBL butter

Mornay Sauce:
1 TBL butter
2 TBL flour
1 c. cold milk
salt
white pepper
1/8 tsp nutmeg
1 egg yolk
1/3 c. creme fraiche or heavy cream
1 oz Gruyere cheese, grated (abt 1/2 c.)

Topping:
bread crumbs
1 1/2 oz Gruyere cheese, grated

All Rights Reserved 2008 © Big Black Dog

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Comments

  • Kayte November 26, 2008 at 5:38 pm

    I love these in the little ramekins…what a great idea. While the guys liked two eggs, one was plenty for me and this is the cutest way to serve them…the English muffins look perfect with them…great job! Happy Thanksgiving.

  • Natashya KitchenPuppies November 26, 2008 at 6:34 pm

    Love the little single oeuf. So very cute!They really were tasty weren’t they?

  • Melissa Clifford November 27, 2008 at 11:37 am

    Love your plating in the ramekins! The English Muffin recipe I must try!

  • cantbelieveweate November 28, 2008 at 2:41 am

    Everything looks perfect! And the English muffins? Perfect. I’m coming back for the recipe.

  • Shari December 1, 2008 at 3:51 am

    I’m impressed that you made homemade english muffins too! Your ramekins are very nice too!

  • Jessica December 3, 2008 at 8:53 pm

    This looks great together – a perfect combination!

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