Brunch: Eggs Florentine with Toasted Soldiers

Eggsflorentine

Yes,  I would normally pick eggs benedict if I am going with the incredible edible at brunch; however, baked eggs florentine is a surprisingly satisfying alternative. Toast the ends of some bread (Brits call them soldiers) for dipping and you are in business. 

 

RECIPE:

1 serving

-2 eggs

-1 ramekin

-handful fresh spinach leaves

-1 Tbsp butter

-1 Tbsp all purpose flour

-1 cup of milk (235 ml)

-1 tsp grainy mustard

-1/4 cup (40 g) grated Parmesan 

-slices of bread, cut into soldiers and toasted

METHOD: 

-preheat oven to 350 F (177 C)

- make a roux... first, melt butter in a saucepan on low

-add flour, stir to make a paste

- add milk a little at a time, letting it thicken, until all is incorporated

-add cheese and mustard.. Stir until incorporated

-add spinach, stir

-add salt and pepper, to taste

-add to ramekin, crack eggs on top

-bake until eggs are cooked but not hard...about 15min. Mine are a bit overlooked...oops

 

 

Posted on October 31, 2013 and filed under breakfast, brunch, world travel.