Eggs à la Florentine

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1. 1
   Bring a pot of salted water with a drop of vinegar to a boil and cook the eggs for 5 minutes until medium-boiled with a soft, runny yolk.
   ▶ ≈2:42
2. 2
   Blanch the spinach leaves in boiling water for 2 minutes (or 1 minute for baby spinach), then immediately transfer to cold water to stop cooking.
   ▶ ≈2:48
3. 3
   Once the eggs are cooked, transfer to a cold water bath to cool, then gently peel them.
   ▶ ≈5:23
4. 4
   Remove the tough stems from the blanched spinach leaves by hand, then squeeze out excess water thoroughly, using paper towels if needed.
   ▶ ≈5:42
5. 5
   Sauté the drained spinach in butter over high heat for about 2 minutes, seasoning with salt and pepper.
   ▶ ≈6:45
6. 6
   Spread the sautéed spinach on the bottom of an egg dish or baking dish as a bed.
   ▶ ≈7:08
7. 7
   Warm the béchamel sauce, whisk in the egg yolk, then add grated cheese and stir until melted to create the Mornay sauce.
   ▶ ≈7:27
8. 8
   Carefully place the peeled egg on the bed of spinach, then pour the Mornay sauce over the egg to cover it completely.
   ▶ ≈8:01
9. 9
   Sprinkle extra cheese on top and optionally add freshly ground pepper. Ensure the broiler is preheated.
   ▶ ≈8:27
10. 10
    Place the dish under a hot broiler for about 3 minutes, until the Mornay sauce is golden brown and the cheese is melted and slightly charred.
    ▶ ≈8:47
11. 11
    Serve immediately and enjoy the elegant combination of creamy sauce, tender spinach, melted cheese, and soft egg yolk.
    ▶ ≈9:00