Recipe: Poached Egg Florentine Style

Name: Poached Egg Florentine Style
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 extra fresh eggs; 200 g (7 oz) of beautiful fresh spinach leaves peeled and washed 3 times; 20 cl (0.8 cup) of fresh liquid cream (30%); 60 g (2.1 oz) of farmhouse mascarpone; 50 g (1.75 oz) of farmhouse Comté cut into sticks; 1 cooked or raw melanosporum truffle of 30 g (1.1 oz) cut into sticks; vinegar salt pepper from the mill and a sprinkle of nutmeg.

By chef patrick Asfaux 4.4/5 (5 reviews) · 🍳 11 made it

Prep 20 min

Cook 15 min

Total 35 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

4 extra fresh eggs
200 g (7 oz) of beautiful fresh spinach leaves peeled and washed 3 times
20 cl (0.8 cup) of fresh liquid cream (30%)
60 g (2.1 oz) of farmhouse mascarpone
50 g (1.75 oz) of farmhouse Comté cut into sticks
1 cooked or raw melanosporum truffle of 30 g (1.1 oz) cut into sticks
vinegar salt pepper from the mill and a sprinkle of nutmeg.

Step-by-step directions

1 In a large saucepan bring 2 liters (2.1 qt) of water to boil, salt it and add 20 cl (0.8 cup) of alcohol vinegar.

2 Just before boiling point pour in the eggs one by one while stirring the whites with a wooden spatula then reduce heat and cook for 3 minutes then place them in ice water (keeping the previous water).

3 In a large saucepan pour the cream, lightly salt it, pepper it and add the sprinkle of nutmeg then pour in the spinach, cover and cook for 3 minutes then add the mascarpone and keep covered.

4 5 minutes before serving reheat your water and your spinach then dip your eggs in this water for 30 seconds and drain them.

5 In your 4 hot deep plates place your boiling spinach keeping some of the cream then place your egg on each, coat with the remaining cream and place on each your truffle and Comté sticks.