Recipe: Poached Egg Florentine Style

1 In a large saucepan bring 2 liters of water to boil, salt it and add 20 cl 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.