. Recipes: EGGS FLORENTINE WITH SMOKY MORNAY SAUCE

EGGS FLORENTINE WITH SMOKY MORNAY SAUCE



EGGS FLORENTINE WITH SMOKY MORNAY SAUCE

INGREDIENTS:
2 tbsp. Unsalted Butter
1 1/2 tbsp. All-Purpose Flour
3/4 cup Milk
75 gm Cheese (Shredded)
1/4 tsp. Smoked Spanish Paprika
½ tsp. Salt you can increase/decrease as per your taste.
½ tsp. Ground Pepper
1 tbsp. Extra-Virgin Olive Oil
1 medium Shallot (Minced)
1 clove Garlic (Minced)
300 gm Baby Spinach
4 Eggs
2 English Muffins (Split and Toasted)
Chives (Snipped for garnish)

PREPARATION:
In a small saucepan, melt 1 tbsp. 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 Cheese and Pimentón. Season the Mornay sauce with Salt and Pepper. Cover and keep warm. In a large skillet, melt the remaining 1 tbsp. 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 it with Salt and Pepper. 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. 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. EGGS FLORENTINE WITHSMOKY MORNAY SAUCE is ready to serve.

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