Florentine Egg Recipe
What better than to start the year brunching with Lafiore tableware.
This weekend skip the diet, go to the market, prepare a nice table and enjoy cooking.
A few weeks ago we visited the SON VISCOS agrotourism in Vallemossa to cook with his chef, Gonzalo Retenaga, some of his brunch dishes. Today we leave you the recipe for Florentine Eggs so that you can encourage yourself to prepare them at home.
Melt a knob of butter in a pan, add a whole unpeeled garlic clove, previously crushed with the flat blade of a knife.
When the garlic is golden, add the spinach, previously washed and drained. Add a little salt, cover with a lid and cook for about 10 minutes. Then keep stirring until the spinach is cooked and the water has evaporated.
Place the spinach in the shape of a nest on the previously toasted bread.
Pour the milk into a saucepan and heat over medium heat. In another saucepan, melt the butter over low heat, then add the flour and mix with a spatula.
Add the mixture into the milk and add a pinch of salt and a little nutmeg, then add the diced cheese and 30g Parmesan cheese.
Keep stirring, keeping the heat low, until the cheese has melted perfectly and the béchamel is ready to be added to the eggs, which we will prepare next.
Put half a liter of water in a saucepan, add 2 tablespoons of apple cider vinegar, a pinch of salt and bring to a boil over moderate heat. Meanwhile, crack an egg into a bowl. When the water begins to boil, lower the heat, and with a spoon stir the water until it creates a vortex. Then pour the egg in the center. Let it cook for a couple of minutes and remove it from the water with the help of a slotted spoon. Drain well and place in the spinach nest. Season with salt and pepper and add the béchamel on top.
You can put them in the oven for a few minutes to brown or take a bite directly! Your Florentine eggs are ready to serve!
If you want, dress with smoked salmon to finish the dish.