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Eggs Florentine with Ossetra caviar

Eggs Florentine with Ossetra caviar

To get the day to a gentle start, prepare a gourmet and refined recipe of eggs Florentine with Ossetra caviar.


Preparation time: 30 minutes • Cooking time: 20 minutes

Serves 2


For the Mornay sauce

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


For spinach

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



For the Mornay sauce

  1. Melt the butter in a saucepan (medium heat).
  2. Add the flour and mix vigorously with a spatula. Cook over low heat for a few minutes, without colouring.
  3. Over medium heat, gradually pour in the cold milk while stirring regularly with a whisk. Leave to cook for 5 to 10 minutes until a smooth bechamel is obtained. Remove from the heat.
  4. Season the béchamel with some salt, pepper and nutmeg.
  5. Add the grated cheese and the egg yolk.


For the spinach

  1. Chisel the shallot. Rinse and drain the spinach.
  2. Heat a knob of butter in a hot frying pan, add the shallot and stir fry for 5 minutes.
  3. Add the spinach to the pan and let it cook for about 5 to 7 minutes, until the leaves have fallen off (softened).


For the eggs

  1. Pour some water in a saucepan and slowly bring it to a boil.
  2. Gently place your eggs in the boiling water with a spoon.
  3. Leave to cook for 6 minutes.
  4. Transfer them to cold water to stop the cooking.


For the presentation

  1. Cut your English muffins in half and toast them.
  2. Peel the soft-boiled eggs and gently cut them in half.
  3. On each slice, place a little spinach fondue, ½ soft-boiled egg, a nice spoonful of Ossetra caviar then coat with Mornay sauce.


Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira

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