Mollet Eggs Florentine
I’ve always been one for an elaborate breakfast. I believe
the first meal of the day should be a big deal, especially considering how
important it is. Normally I don’t have a lot of time on my hands to make an
elaborate breakfast. But when I see a recipe online that I just have to try, I make
time for it. Plus Fridays in our home are all about sleeping in a little, going
for Jumah prayers and brunch. So that gives me even more time to cook up
something elaborate.
I found the recipe for Mollet Eggs Florentine a few months
back. But I just couldn’t find time for it. And turns out, my Mom isn’t a
really big fan of the soft-boiled eggs. The thing is, “mollet” means soft in
French, or so the site said where I found the recipe. The eggs are supposed to
be boiled so that the yolk is solid but not completely cooked through. So if
you’re not a big fan of raw or raw-ish eggs, just forget the “mollet” part and
make a simple Eggs Florentine by boiling the eggs completely through.
Ingredients
8 large eggs, preferably organic
SPINACH
2 pounds spinach
3 tablespoons unsalted butter
2 teaspoons salt
1/2 teaspoons freshly ground black pepper
1/4 teaspoon red pepper powder
3 tablespoons grated Mozarella cheese
MORNAY SAUCE
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 large egg yolk
1 1/2 tablespoons freshly grated Mozarella cheese
Directions
Bring 4 to 6 cups water to a boil in a shallow saucepan
(about 8 inches wide and 3 inches deep). With a pushpin or thumbtack, prick a
small hole in the rounder end of each egg (this will help prevent the shells
from cracking during cooking). Using a small sieve, lower the eggs into the
boiling water, and let it come back to a simmer. Cook for about 6 minutes. Pour
the water out and shake the pan to crack the eggshells. Cool thoroughly.
Gently shell the eggs (to prevent breaking them) under cold
running water.
FOR THE SPINACH: Bring about 1/2 inch of salted
water to a boil in a stainless steel pot. Meanwhile, remove and discard the
spinach stems. Drop the leaves into the boiling water and boil, covered, for
about 1 minute, until wilted. Drain the spinach in a colander and immediately
refresh under cold running water to stop the cooking and keep the color. Drain
again, pressing on the spinach to extract as much water as possible.
Put the spinach on a chopping block and coarsely chop.
Melt the butter in a skillet over high heat and cook until
it turns brown. Add the spinach, salt, pepper, and red pepper, mix well with a
fork, and cook for 2 minutes.
Arrange the spinach in the bottom of an ovenproof dish large
enough to accommodate the eggs. Arrange the cold eggs on the spinach, with a
little space between them, and sprinkle the cheese on top.
FOR THE SAUCE: Melt the butter in a heavy
saucepan. Stir in the flour until smooth and cook, stirring constantly, for about
1 minute, until the mixture froths, without browning. Add the half-and-half,
whipping constantly with a whisk, and bring to a boil, whisking constantly.
Stir in the seasonings and continue cooking over low heat for 1 minute,
stirring constantly with the whisk. Cool for 6 to 8 minutes.
Preheat the broiler. Add the egg yolk to the sauce, whisking
very fast and hard.
Coat the eggs with the sauce and sprinkle with the Parmesan
cheese. Place under the hot broiler (not too close, so the eggs have a chance
to get hot inside) for 5 minutes, or until the sauce is nicely browned. Serve
immediately. (This recipe serves 8.)
I've always only gone to Chaaye Khana for the tea and/or desserts. But this time I thought to give lunch a try. I wasn't completely satisfied. The food tasted pretty good. I ordered the Chicken & Mushroom Fettuccine & my friend ordered the Spicy Grilled Chicken. The grilled chicken was really good, a little different from what you normally find under that heading. But the fettuccine was way more oily than it was creamy. It tasted good, but the amount of oil on my plate after I'd finished was enough to fuel a trip to Peshawar.
