An elegant and savory French classic featuring poached eggs nestled on a bed of silky spinach, smothered in a creamy béchamel sauce, and baked to golden perfection. This refined yet simple dish is ideal for a sophisticated brunch or light lunch.
⏱️35 min
📊Medium
👥2 servings
🍽️Main
vegetarianquickfamily
Ingredients
400 gfresh spinach
4 pièceseggs
40 gbutter
40 gflour
500 mlwhole milk
1 pincéenutmeg
1 pincéesalt
1 pincéefreshly ground pepper
50 ggrated cheese (Emmental or Gruyère)
Instructions
1PREPARE THE SPINACH: Rinse the fresh spinach in cold water to remove any soil residue. Drain well or use a salad spinner. In a large skillet, melt 15g of butter over medium-high heat, then add the spinach. Stir regularly for 5 to 7 minutes until it reduces completely and all the vegetable moisture evaporates. The spinach should be very dry to avoid a watery dish. Season lightly with salt and set aside.
2MAKE THE BÉCHAMEL SAUCE: In a saucepan, melt 25g of butter over medium heat. Add the flour all at once while stirring vigorously with a wooden spoon to form a smooth, lump-free roux for 1 to 2 minutes. Gradually pour in the cold milk while continuing to stir to prevent lumps. Continue cooking for 8 to 10 minutes, stirring constantly, until the sauce thickens. It should lightly coat a spoon. Season with salt, pepper, and add a pinch of nutmeg for subtle flavor. The sauce should simmer gently, not boil.
3POACH THE EGGS: Fill a saucepan with water halfway and bring to a gentle simmer (not a rolling boil, or the egg whites will tear). Add a splash of white vinegar to the water. Crack each egg into a small bowl, then gently slip it into the water while stirring with a spoon to create a whirlpool. Keep the heat low and poach for 3 to 4 minutes: the white should be coagulated but the yolk still runny. Remove the egg with a slotted spoon and place it gently on paper towels to remove excess water.
4ASSEMBLE THE EGGS FLORENTINE: Spread the wilted spinach in the bottom of a buttered gratin dish. Gently place the 4 poached eggs on the spinach bed, spacing them evenly. Pour the hot béchamel sauce over the eggs and spinach, distributing it evenly. Generously sprinkle grated cheese over the entire surface to create a golden layer when baked.
5BAKE IN THE OVEN: Preheat your oven to 200°C (thermostat 6-7). Place the dish in the oven and bake for 8 to 10 minutes until the cheese turns golden and slightly crispy on the surface. The béchamel should be hot underneath. Check for doneness: a light golden crust is ideal. Remove from the oven and let rest for 2 minutes before serving to allow the gratin to set.
6SERVE AND ENJOY: Present the hot dish directly at the table or divide into individual plates, being careful to keep the poached egg intact on top. A grinding of fresh pepper and some herbs (flat parsley) will enhance the dish. Enjoy immediately while hot and the egg yolk flows deliciously under your fork.