Monday, April 8, 2013

Mollet Eggs Florentine

Anytime I think I think I'm pretty good in the kitchen, I try to peel a boiled egg!  I have no idea how anyone can get those perfect, smooth eggs.  Mine look like surface of the moon or somewhere they test bombs!  It was meatless Monday, so in order to keep the boys from rebelling completely, I decide to make an egg dish. (they get some protein that way)  They looked beautiful, and except for the complete pain in the butt part (peeling the eggs) it wasn't too hard to make.  It was well received by my husband(he really liked it actually) , but the boy didn't care for it much.  (too much green IMO)  I thought it was good too despite the fact that I was ready to kill someone after "peeling" the eggs)  It is Jacques Pepin recipe I found on pinterest.   Only thing I might suggest is when he says to shake the pan to crack the eggs, I think he means gently move the eggs until they crack.  I had two casualties after the "shake"  That was ok, the girl wasn't wanting to eat when we did;).





Mollet Eggs Florentine

8 large eggs preferably organic

SPINACH
2 Lb spinach
3 Tbl unsalted butter
2 Tsp salt
1/2 Tsp freshly ground black pepper
1/4 Tsp freshly grated nutmeg
3 Tbl grated Gruyère or Emmenthaler cheese

MORNAY SAUCE
1 Tbl unsalted butter
1 Tbl all-purpose flour
1 Cup half-and-half
1/2 Tsp salt
1/4 Tsp freshly ground white pepper
1 large egg yolk
1 1/2 Tbl freshly grated Parmesan cheese

Bring 4 to 6 cups water to a boil in a shallow saucepan (about 8 inches
wide and 3 inches deep). With a pushpin or thumbtack, prick a small hole
in the rounder end of each egg (this will help prevent the shells from
cracking during cooking). Using a small sieve, lower the eggs into the
boiling water, and let it come back to a simmer. Cook for about 6
minutes. Pour the water out and shake the pan to crack the eggshells.
Cool thoroughly.

Gently shell the eggs (to prevent breaking them) under cold running
water.

FOR THE SPINACH: Bring about 1/2 inch of salted water to a boil in a
stainless steel pot. Meanwhile, remove and discard the spinach stems.
Drop the leaves into the boiling water and boil, covered, for about 1
minute, until wilted. Drain the spinach in a colander and immediately
refresh under cold running water to stop the cooking and keep the color.
Drain again, pressing on the spinach to extract as much water as
possible.
Put the spinach on a chopping block and coarsely chop.
Melt the butter in a skillet over high heat and cook until it turns
brown. Add the spinach, salt, pepper, and nutmeg, mix well with a fork,
and cook for 2 minutes.
Arrange the spinach in the bottom of an ovenproof dish large enough to
accommodate the eggs. Arrange the cold eggs on the spinach, with a
little space between them, and sprinkle the cheese on top.

FOR THE SAUCE: Melt the butter in a heavy saucepan. Stir in the flour
until smooth and cook, stirring constantly, for about 1 minute, until
the mixture froths, without browning. Add the half-and-half, whipping
constantly with a whisk, and bring to a boil, whisking constantly. Stir
in the seasonings and continue cooking over low heat for 1 minute,
stirring constantly with the whisk. Cool for 6 to 8 minutes.~
Preheat the broiler. Add the egg yolk to the sauce, whisking very fast
and hard.
Coat the eggs with the sauce and sprinkle with the Parmesan cheese.
Place under the hot broiler (not too close, so the eggs have a chance to
get hot inside) for 5 minutes, or until the sauce is nicely browned.







2 comments:

  1. This looks fantastic in my book and those eggs look really well done! I like them runny :-)

    Happy Blogging!
    Happy Valley Chow

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  2. The reason your eggs are hard to peel, is that they are too fresh. I know it sounds funny, but older eggs peel better after boiling. And you will achieve the perfectly smooth surface. Leave the fresh eggs in your fridge for a week before boiling.

    ReplyDelete