Recipe: Soft-boiled eggs Florentine easy

1 Bring salted water to boil add your eggs cook 5 minutes* after boiling.

2 Peel your spinach then wash it 3 times and chop it roughly*.

3 Cool your eggs a little then shell them by rolling them.

4 In a sauté pan melt your butter until it turns brown butter then pour your spinach salt and pepper and let them wilt covered like this.

5 In a saucepan pour the cream salt(lightly) pepper and add a zest of nutmeg bring to boil add 1.4 oz (40 g) of parmesan stir with a whisk and turn off the heat.

6 In an earthenware dish pour your spinach then bury your eggs in it, pour your cream then cover with the rest of your Parmesan.
Gratinee your dish in the oven on Grill setting and serve hot.
You will be able to observe that to prepare this recipe I have evolved a few classic dogmas.
The eggs are cooked 5 minutes instead of 6 because they will continue to cook while gratineeing.
On the other hand I made the spinach "fall" in brown butter instead of cooking it in water finally I completed with a Parmesan cream instead of the classic Béchamel to lighten this pretty convivial dish a little.