Soft boiled florentine eggs
=========================== 2026-02-14


Directly inspired by: Oeufs Mollets Florentine - Philippe Etchebest

Note: Florentine means "with spinach." The spinach should be stemmed for a more delicate texture. If it needs to be washed, drain it well, otherwise it will turn the béchamel sauce into soup!

Serves 4 as an appetizer or 2 as a main course

Ingredients:
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4 eggs
300+ g baby spinach (see description)
béchamel sauce (30 g / 30 g / 0.5 l milk)
100 g grated Gruyère cheese
butter

Preparation:
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Preheat the oven to broil, with the rack near the top.

Heat the béchamel sauce (if needed) and stir in 3/4 of the cheese (off the heat).

Wilt the spinach in a pan with a pinch of salt and a knob of butter. As soon as it's cooked (don't overcook it), add a generous ladleful of béchamel sauce and mix well.

Arrange the spinach in the bottom of a small gratin dish.

Cook the soft-boiled eggs (gently lower them into boiling water with a splash of vinegar). Cook for 5 minutes once the water returns to a boil (or 6 minutes for large eggs). Then plunge them into cold water to stop the cooking process.

Carefully peel the eggs (perhaps under running water) and place them on top of the spinach.

Cover the eggs with the remaining sauce, sprinkle with the remaining cheese, and bake in the oven until golden.