Page 10 - Gears and Ears September 2013

Recipe of the Month

Eggs Florentine with Smoky Mornay Sauce

This version of eggs Florentine is based on eggs Benedict: The perfectly poached eggs rest on
toasted English muffins on a bed of garlicky spinach and are then topped with a light cheese sauce
spiked with smoked Spanish paprika.

• TOTAL TIME: 40 MIN SERVINGS: 2 VEGETARIAN

Ingredients:
2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
3/4 cup milk
2 ounces Gruyère cheese, shredded (about 3/4 cup)
1/4 teaspoon sweet pimentón de la Vera (smoked
Spanish paprika)
Kosher salt
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium shallot, minced
1 garlic clove, minced
10 ounces baby spinach
4 large eggs
2 English muffins, split and toasted
Snipped chives, for garnish
Directions:

1. In a small saucepan, melt 1 tablespoon of the butter. Stir in the flour to make a paste. Gradually whisk in
the milk until smooth and 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 Gruyère
and pimentón. Season the Mornay sauce with salt and pepper. Cover and keep warm.

2. In a large skillet, melt the remaining 1 tablespoon of butter in the olive oil. Add the shallot and garlic and
cook over moderately high until softened, about 3 minutes. Add the spinach and cook over moderately
high heat, tossing occasionally, until wilted, about 3 minutes. Season with salt and pepper.

3. Bring a large, deep skillet of water to a simmer. Crack the eggs into the skillet and simmer over
moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted
spoon, transfer the poached eggs to a plate; blot dry with paper towels.

4. Arrange 2 English muffin halves on each plate. Mound the spinach on the English muffins and top with
the poached eggs. Spoon the Mornay sauce over the eggs and garnish with the chives. Serve right
away.

Contributed by Justin Chapple