6-Minute Eggs Florentine, Comté Cream
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.
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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