Florentine Eggs and Ossetra Caviar

To start the day gently, prepare a refined and delicious brunch with this recipe for Florentine eggs with Ossetra caviar.

Preparation: 30 minutes • Cooking: 20 minutes

Ingredients for 2 people

• 2 English muffins
• 2 extra-fresh eggs
• 100 g of Ossetra caviar

For the Mornay sauce

• 20 g butter
• 20 g flour
• 25 cl milk
• 1 egg yolk
• 50 g grated Emmental
• Nutmeg
• Salt, pepper

For the spinach

• ½ shallot
• 1 tablespoon butter
• 200 g fresh spinach
• 5 cl cream

Method

For the Mornay sauce

1. Melt the butter in a saucepan over medium heat.
2. Add the flour and stir vigorously with a spatula. Cook over low heat for a few minutes without browning.
3. Over medium heat, gradually pour in the cold milk while whisking. Cook 5–10 minutes until smooth and creamy. Remove from the heat.
4. Season with salt, pepper and nutmeg.
5. Add the grated cheese and egg yolk.

For the spinach

1. Chop the shallot. Rinse and drain the spinach.
2. Melt the butter in a hot pan, add the shallot and sauté for 5 minutes.
3. Add the spinach and cook 5–7 minutes until wilted.

For the eggs

1. Bring a saucepan of water to the boil.
2. Gently place the eggs in the boiling water with a spoon.
3. Cook for 6 minutes.
4. Transfer to cold water to stop cooking.

For serving

1. Cut the English muffins in half and toast them.
2. Peel the soft-boiled eggs and cut them in half.
3. On each muffin half, place some spinach, ½ egg, a spoonful of Ossetra caviar, then drizzle with Mornay sauce.

Photography: Aimery Chemin • Food styling: Coralie Ferreira