For a special breakfast or brunch in my house we like Eggs Florentine. This is just a twist on the usual ham and poached egg combo in Eggs Benedict. It includes the addition of cooked spinach and uses a cheese sauce instead of the rich buttery hollandaise sauce that some people love. I prefer the cheese sauce but I make both on an infrequent basis.
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Cheese sauce always starts with a basic white sauce, the same as if you were making Mac and Cheese. It is simply melted butter with cornstarch to thicken, then add milk. It’s pretty simple.
KITCHEN TIP – I wrote the instructions for white sauce on the outside of my cornstarch container (seriously, over thirty years ago).
For Mac and Cheese you add cheddar and you have yourself cheese sauce. For Eggs Florentine you add Gruyère cheese so it is also a cheese sauce, but it’s actually called Mornay sauce.
My husband is more of the egg poaching expert than I am. But I will say we have owned every one of these devices to poach eggs and I do not have a favourite. I think you just need to figure out what works for you and go with that.
I have also tried the method of tying individual eggs in clear wrap and poaching them in a pot of water. It’s a bit tedious but all methods give you poached eggs.
Organization is the key to serving any dish like that involves several steps. Simply making the same recipe three times, even within six weeks, is super helpful. This seems to create some memory of the steps and the timing and I think that little effort turns any recipe into one you can pull off with ease.
Store bought English muffins are perfect but when I made this dish I used my basic cornbread recipe. Cooked in a larger pan I got the thickness I wanted and just cut them into rounds with a clean tin can (from canned tuna).
Start by making the cheese sauce since it can be made in advance. I portion the ham and spinach then leave it at room temperature. Since hot cheese sauce goes on top of hot eggs that warms up the spinach and the ham. Then the whole thing goes under the broiler with a little Parmesan cheese and the finished dish should be piping hot to enjoy.
When you serve Eggs Florentine with fresh squeezed orange juice, or maybe Prosecco Berry Sangria, it’s a decadent brunch. But once you’ve mastered the steps you can also enjoy it as a weekend treat whenever you want. Let me know in the comments below if you noticed that just making the recipe three times changes it from challenging to easy.
|gluten free corn bread, cut into 6-8 rounds|
|6-8 pieces of gluten free ham or Canadian back bacon|
|10 oz fresh spinach, cooked and the moisture squeezed out of it|
|6-8 eggs, poached|
|2 Tbsp butter|
|1 Tbsp cornstarch|
|¼ tsp salt|
|⅛ tsp pepper|
|1 cup milk (1% or 2%)|
|1 cup shredded Gruyère cheese|
|2 Tbsp parmesan cheese to sprinkle on top|
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