Wednesday, 26 November 2008

Oeufs Mollets Florentine

Soft Boiled Eggs with Spinach and Mornay Sauce. Le Cordon Bleu at Home, pages 69, 70.

Today in Whisk Wednesdays we made eggs, traditionally a brunch dish I guess - I made it for dinner. Sometimes it is just nice to have breakfast for dinner. It seems so simple and decadent at the same time.

This rather regal sounding dish is a bed of seasoned sauteed spinach topped with soft boiled eggs, liberally coated with a mornay sauce and topped with Gruyere and breadcrumbs and toasted up under the broiler. Well, that just has to be good doesn't it? Can you see why I wanted to serve it for dinner? I made a nice baguette topped with a Herbes de Provences sea salt to go with it and served it with a crisp Pinot Grigio.
The mornay sauce is a bechamel with an added egg yolk, cream and Gruyere. The star of the dish? I would have to say the fresh grated nutmeg, it is in both the spinach and the mornay sauce, it just gives that je-ne-sais-quoi to the dish. A very lovely supper indeed.

Whisk Wednesdays is an at-home culinary learning community following Le Cordon Bleu at Home and organized by Whisk: a food blog. Check out Whisk for instructions on the dish, the blogroll and to find out how you can play along.