6-Minute Eggs Florentine, Comté Cream

Credit: Valéry Guedes

I love eggs. I believe it’s absolutely necessary to have an egg dish on the menu of my restaurant. I wanted to update classic eggs Florentine and turn it into a highly sophisticated dish.

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Ingredients (4 people)

Comté Cream

  • 5 1/3 ounces comté cheese (150 g)
  • 1 shallot
  • 3/4 ounces butter (20 g)
  • 2 cups white wine (50 cl)
  • 7 ounces crème fraiche (200 g)


Step 1: Spinach Purée

Remove the stems (stalks) from the spinach and prepare an ice bath. Set aside four pretty leaves for finishing.

Boil water in a saucepan, add salt, then immerse the spinach. Let cook for 2 to 3 minutes, then plunge immediately into the ice bath.

This recipe was originally published in "My Best Frédéric Anton" (Éditions Alain Ducasse). See all credits

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