Whisk Wednesday: Soft-Boiled Eggs w/ Spinach and Mornay Sauce

WHAT? "We're having what for brunch?", my dear SO says. We're having Oeufs Mollets Florentine. It means Soft-Boiled Eggs with Spinach and Mornay Sauce.

"Okay", he says.
"What's the back-up?", he asked
"Back-up?"
"If this turns out gross, what are we having?"
"Uh, leftover pizza?"

Let me say that this dish is GREAT. No leftover pizza required. We BOTH loved it. It's rich, it's creamy, it's real spinach, just a rich, comfortable, relaxing brunch. I think serving wine would be perfect.

I made the baguettes from here. A great accompaniment to this dish as you can scoop up some spinach, egg, and sauce with your wedge of bread.

I can't share the directions, but you can consider purchasing Le Cordon Bleu At Home and making it yourself.

The ingredient list was ho-hum and nothing jumped out to you to say...oh this will be wonderful. You have to taste it to know. Since we've tasted it now we know exactly what we will have for another brunch in the future.

Soft-boiled eggs are served over spinach with a rich, creamy and elegant mornay sauce.

6 eggs
Salt
20 ounces fresh spinach
Mornay Sauce:
1T butter
2 T flour
1c cold milk
Salt
White Pepper
Freshly grated nutmeg
1 egg yolk
1/3 cup heavy cream
1 oz Gruyere cheese, grated

Spinach in the bottom of the dish, with the egg, sauce, bit of cheese, bread crumbs and a quick broil.

Love the Mornay! Used some extra side sauce for bread dipping. This is where I take a bite, turn my head to him and give him the look that says, please don't eats yours because after I eat mine, I will want yours too....and he looks at my face and says...oh really???????

Now it's your turn to say, "Oh really?".