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.
- 4 eggs
- 10 1/2 ounces baby spinach (300 g)
- 1/3 ounce crème fraiche (10 g)
- 3/4 ounces butter (20 g)
- A bit of nutmeg
- Salt
- Pepper
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)
Instructions
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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