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Poached eggs Florentine in puff pastry

  • 4 Pidy Gourmet Quattros
  • 750 gr fresh spinach
  • 200 gr mushrooms
  • 1/4 lemon
  • 2 shallots
  • 100 gr butter
  • 4 large eggs
  • 200 ml milk
  • 50 gr flour
  • Clean and rinse the spinach
  • Cook in a pan with butter, salt and pepper
  • Clean the mushrooms and julienne
  • Finely slice the shallots and fry them in butter and then add the sliced mushrooms
  • Add the juice of 1/4 lemon, salt and pepper and cook briefly
  • Make a béchamel sauce with the milk, flour and some butter
  • Add salt, pepper and nutmeg to taste
  • Heat up 1.5 litres of water with vinegar and maintain at 90 °C
  • Break the eggs and poach for 4 minutes
  • Rinse them in warm salted water and dab dry
  • Pre-heat the oven at 180 °C
  • Put some duxelle in the bottom of the Pidy Gourmet Quattros
  • Place the cooked spinach on top, then the poached egg and a little béchamel sauce
  • Sprinkle with grated cheese and grill in the oven