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.
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.