Œufs à la Florentine (Eggs with Spinach and Sauce Mornay)

Ingredients

• eggs
• spinach leaves
• butter
• grated cheese
• grated Parmesan
• sauce Mornay
• tartlet cases
• cream

Instructions

1. On the dish: blanch spinach leaves and stew them in butter; spread over the bottom of the dish and sprinkle with grated cheese.
2. Break the eggs onto the spinach, mask with light sauce Mornay, and put in a hot oven to glaze and cook at the same time.
3. Poached or soft-boiled: fill tartlet cases with the same spinach.
4. Set the eggs on top, coat with sauce Mornay, sprinkle lightly with grated Parmesan and glaze briskly.
5. In cocotte: line the bottom and sides of well-buttered cocottes with spinach leaves stewed in butter.
6. Pour half a spoonful of boiling cream into each, break in the eggs, sprinkle with a pinch of well-dried grated cheese, and glaze and poach at the same time.