Florentine eggs with spinach and sauce Morne - Detailed recipes with photos.

Make an egg in a bag for breakfast.

This Florentine version of eggs is based on an egg recipe. Benedict: perfectly cooked poached eggs laid out on toasted English skons on top of spinach with garlic, and on top topped with light cheese sauce with smoked spanish paprika.

Time: Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

2 tbsp. l (30 gr.) Butter
1.5 tbsp. l flour
0.75 Art. milk
50 gr Gruyere cheese
0.25 Art. l smoked paprika
1 tbsp. l olive oil
1 medium shallot
1 clove of garlic
300 gr young spinach
4 large eggs
2 English skon
Chives

Recipes with similar ingredients: gruyere cheese, spinach, milk, eggs, shallots, paprika

Recipe preparation:

In a small saucepan, melt 1 tbsp. l (15 gr.) Creamy oils. Add flour to make a paste-like mixture. Add milk gradually, whisking until smooth, and slowly boil, stirring, until the sauce thickens. Reduce the fire to minimum and cook, stirring, until the mealy taste disappears, about 5 minutes. Remove from heat and add gruyere cheese and paprika. Salt and pepper the sauce. Cover and keep warm.
Melt the remaining 1 tbsp in a large pan. l oil in olive oil. Add shallots and garlic, cook on moderately high heat until onion and garlic are soft, about 3 minutes. Add spinach and cook over medium-high heat, stirring occasionally until it fades, about 3 minutes. Salt and pepper.
Pour water into a large deep skillet and bring to boiling. Break the eggs into a pan and cook with a slight boil of water about 4 minutes: the proteins should become hard and the yolks should remain liquid. Using a slotted spoon, transfer poached eggs to a plate; pat dry with a paper towel. Put on each plate 2 halves of English skone. Sprinkle spinach on top of the bun, put poached eggs on top. Pour the eggs with Morne sauce and garnish onions. Serve immediately. A collection of egg snacks.