Eggs Florentine

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Make the pie crust by mixing butter, salt, and flour until sandy, add cold water and pulse, chill for 2 hours, then roll out and cut into 9 discs.
   ▶ ≈0:21
2. 2
   Shape the pastry into tartlets, refrigerate for an hour, trim excess dough, and freeze until ready to bake.
   ▶ ≈0:42
3. 3
   Blind bake for 25 minutes, remove pie weights, and continue baking until golden brown.
   ▶ ≈1:02
4. 4
   Poach the eggs by bringing a large pot of water with white vinegar to a boil (no salt), stir in one direction, add egg, reduce to medium-low heat, simmer for 5 minutes, then transfer to an ice bath.
   ▶ ≈2:31
5. 5
   Prepare soft-boiled eggs by gently immersing room-temperature eggs in simmering salted water, cook for 5 minutes, transfer to ice water, crack the shell at top and bottom, return to water to cool, then peel gently and keep in cold water.
   ▶ ≈3:09
6. 6
   Make the mornay sauce by melting butter, adding flour and cooking for 2 minutes, then hot milk, bring to a boil and whisk for 2 minutes, add crème fraîche and bring to a quick boil, add cheese, remove from heat once melted, then stir in egg yolks seasoned with nutmeg, salt, and pepper.
   ▶ ≈3:43
7. 7
   Cook the spinach by washing thoroughly and spinning dry, heat butter and a drizzle of olive oil in a large pot with crushed garlic cloves, add spinach and stir quickly for about 60 seconds until wilted.
   ▶ ≈4:27
8. 8
   Plating method one: heat spinach with mornay sauce in a frying pan, plate it out, place the rewarmed soft-boiled egg in the center, glaze with sauce, top with cheese shavings, and broil for a few minutes.
   ▶ ≈5:20
9. 9
   Plating method two: use the pie crust as an egg cup by making a hole in the raw frozen crust, add a spinach coulis, creating a creative and elegant presentation.
   ▶ ≈5:40