Fustini's Oils and Vinegars
Eggs Florentine

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Eggs Florentine


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Eggs Florentine

Submitted by Corporate Chef Andy Stewart


  • English Muffins
  • Poached Eggs
  • Florentine Sauce
  • Red Pepper Brunoise
Florentine Sauce
  • 2 tablespoons butter
  • 2 tablespoons Fustini's Robust SELECT olive oil
  • 4 tablespoons Flour
  • 2 cups milk
  • Pinch salt
  • White pepper
  • Pinch nutmeg
  • 6 ounces grated Emmenthaler or Jarlsberg cheese
  • 1 cup spinach - wilted, chopped and squeezed of excess water


Step 1. 

Cut muffin in half and toast.  Place a poached egg on half of a muffin and spoon sauce over top. Garnish with Red Pepper Brunoise.

Step 2.  Florentine Sauce

Melt butter with olive oil in a medium-size pot.  Add flour and cook, stirring, for several minutes.  Bring milk to simmer in a small pot.  Add simmering milk to flour and whisk.  Turn heat to low and continue whisking until thick and creamy.  Season with salt, pepper, and nutmeg and remove from heat.  Whisk in cheese and then spinach. Use immediately.

Step 3.  To poach an egg

Bring a large pot of water to a boil, then reduce to low (or turn off the heat).  Crack the egg in a fine-mesh sieve (over a small bowl) and remove the liquidy whites. Transfer the egg to a small ramekin or bowl.  Add one tablespoon of light-colored vinegar to the pot and stir to create a vortex.  Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes.  Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water and eat immediately.

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