In celebration of Women’s History Month, this week we have decided to honor Anne-Sophie Pic a world-known chef. Today she is the only woman in France with three Michelin stars. Her restaurants include Maison Pic in Valence, Bistrot le 7; Scook, a cooking school for amateurs and professionals alike and the two-star Beau Rivage Palace in Lausanne. Her most recent venture, La Dame de Pic, opened in Paris in 2012.
La Recette: Eggs Florentine by Anne-Sophie Pic
This easy eggs Florentine, made with perfectly poached eggs perched on a bed of spinach and smothered in creamy béchamel sauce, is a vegetarian brunch classic.
For the eggs
- 4 large eggs
- Splash distilled white vinegar
For the béchamel sauce
- 3 tablespoons salted butter
- 1/3 cup all-purpose flour
- 1 3/4 cups whole milk
- Freshly grated nutmeg
- Fine salt
For the spinach
- 1 garlic clove
- 14 ounces fresh spinach trimmed
- 1 1/2 tablespoons salted butter
- Splash olive oil
- Fine salt
- 1 1/2 ounces Beaufort Gruyere, or Comte cheese, grated
Here are some of our favorite cookware for this recipe:
Make the eggs
Fill a medium saucepan with water, add a splash of vinegar, and then bring to a boil. Immerse the un-cracked eggs in the boiling water and cook for 6 minutes. While they are cooking, fill a large bowl half full of ice water. Using a slotted spoon, transfer the eggs to the ice water to cool slightly, then remove the shells from the soft-boiled eggs.
Make the béchamel sauce
In a medium saucepan set over medium heat, melt the butter. Stir in the flour and cook until the mixture begins to froth, about 2 minutes. Reduce heat to low, gradually whisk in the cold milk, and cook, stirring constantly, until the sauce thickens, 2 to 5 minutes. Remove from the heat and add a little nutmeg and salt.
Make the spinach
Peel the garlic, flatten it with the blade of a knife, then place in a medium skillet along with the butter and oil and set over low heat. If desired, rip or coarsely chop the spinach leaves. Add the spinach to the skillet, season with salt, and cook, tossing it with tongs, just until wilted and tender, 3 to 4 minutes. Remove from the heat and let cool. Discard the garlic clove.
Preheat the broiler.
Divide the spinach among the ramekins, add an egg to each one, then cover each with some of the béchamel and sprinkle with the grated cheese. You’re going to have some leftover bechamel sauce. This is a good thing. Because chances are you’re going to want to make another batch of Eggs Florentine in the VERY near future.
Broil until the cheese is browned, 3 to 5 minutes. Serve immediately. [Editor’s Note: You can serve these eggs Florentine straight from the ramekins or, if you’re the courageous sort, you could slide a thin knife along the inside edge of the ramekin, loosen the contents from the ramekin, and carefully ease everything onto a plate, keeping in mind it may take a little practice before yours looks perfect like the one in the photo above.
📷 Credit: Google Images
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