Ingrédients pour Brunch Egg Dish Florentine
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Comment préparer Brunch Egg Dish Florentine
- Preheat oven to 350°F (175°C).
- In a bowl, combine the chopped spinach, onion, nutmeg, salt, and pepper.
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes.
- Stir the sautéed mushrooms into the spinach mixture.
- Divide the spinach and mushroom mixture evenly among the 8 ramekins, filling them about halfway.
- Create a well in the center of each ramekin.
- Carefully crack one egg into each well.
- Bake for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking. Do not overcook!
- While the eggs bake, prepare the white sauce and hollandaise sauce (see recipes below).
- In a small saucepan, heat the white sauce gently.
- Whisk together the warmed white sauce and hollandaise sauce.
- Pour the sauce evenly over the baked ramekins (about 2 tablespoons per ramekin).
- Place the ramekins under the broiler for 1-2 minutes, until the sauce is lightly browned and bubbly.
- Serve immediately and enjoy!
- **White Sauce:**
- Heat 2 cups of milk in a saucepan over medium heat until hot but not boiling.
- Melt 4 tablespoons of butter in a separate skillet.
- Remove from heat and whisk in 4 tablespoons of flour until smooth.
- Gradually whisk the flour-butter mixture into the hot milk, stirring constantly until the sauce thickens.
- Season with salt and pepper to taste.
- **Hollandaise Sauce:**
- In a heatproof bowl set over a pan of simmering water (double boiler), whisk together 4 egg yolks and lemon juice.
- Whisk in the 8 ounces of melted butter, 2 ounces at a time, whisking constantly until emulsified and thickened.
- Once the sauce is thickened, remove from heat and stir in salt and pepper to taste.
Informations nutritionnelles (Approximatif par portion)
Sodium
17 g
Sucre
5g
Matières grasses
26g
Glucides
1g
