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How To Make Egg Florentine With Mornay Sauce

Egg Florentine

Yield : 10 portions

Ingredient :

  • 150 gr spinach leaf/English spinach
  • 150 gr butter
  • 10 pcs poach egg
  • 500 ml mornay sauce
  • 20 gr grated parmesan cheese
  • Nutmeg powder
  • Salt & pepper

Method of cooking :

  1. Prepare spinach by blanching, refreshing and remove the moisture
  2. Lightly heat spinach in butter, seasoning with nutmeg powder
  3. Place spinach in dish
  4. Place hot poach egg on top
  5. Cover with mornay sauce
  6. Sprinkle with permesan cheese and browned under the salamander

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