Wineshark Recipe - 23. Egg Florentine

Ingredients:

• Poached Egg - 2 pcs
• Spinach - 4 oz
• Butter - 1/2 oz
• White Pepper Powder - a little bit
• Salt - 1/4 tsp

Put the washed spinach into boiling water, add some salt to cook for a short while. Remove the slightly cooked spinach into cold water to maintain its green color. Dry the spinach and stir fry using butter and adding the seasonings. Then put the spinach in a baking dish.

Boil a pot of water, add some salt and vinegar, then lay the egg softly into the water. Poach the egg, then remove it and put on top of the spinach.

Then we make the Mornay sauce. Ingredients:

• Butter - 1 oz
• Flour - 1 oz
• Milk - 8 oz
• Cheddar Cheese - 1 oz
• Whipping Cream - 1 oz
• Egg Yolk - 1 pc

Heat the butter and put flour to cook till fragrant, then add milk gradually. Next add the cheddar cheese and finally the whipping cream and egg yolk.

Pour the Mornay sauce on top to cover the egg and spinach, then sparkle Parmesan cheese and put in oven till it turns slightly golden.