This recipe is our take on the classic Eggs Florentine, giving it the Spice Mountain touch! A sinful mixture of eggs, cheese sauce and spinach, this is a perfect Sunday brunch dish when served on toasted muffins. We use Aleppo pepper flakes in the cheese sauce, to give it colour and a warm little tingle on the palate, and also add a touch of Porcini mushroom pieces for some umami earthiness. For a truly decadent experience, and to make that ultimate brunch, serve this with some smoked salmon and a glass of bucksfizz – nice! This recipe serves 2.
01.
Ingredients
4 large free range Eggs
500g Spinach, washed and stalks removed
100g Butter
1tbs Plain Flour
250ml Milk
50g Gruyere Cheese, grated
1tsp Aleppo pepper flakes
1tsp Porcini Mushroom pieces
02.
Method
First, make the sauce. Melt the butter in a saucepan, then add the flour and mix thoroughly, ensuring there are no clumps of flour. When you have a nice smooth paste, start adding the milk, a little at a time. It is important to keep stirring so everything is nicely amalgamated. Once all the milk is added, bring the sauce to the boil so it thickens, and then turn down to moderate heat, still stirring all the time. Add the cheese (reserving a little to scatter over the top of the dish), the Aleppo pepper and the Porcini pieces, and simmer the sauce for 5 minutes, stirring frequently, until the flour is cooked through.
Pack as much spinach as you can into a large pan and place on a high heat. As it wilts, add more, and once it is all wilted, cover and cook for 1 minute. Tip the spinach into a colander and press all the liquid out, then return it to the pan (off the heat) with a little butter and salt.
Poach your eggs to your liking – bear in mind they will be going under the grill, so will cook further. Line individual small ovenproof dishes with butter, then add half of the spinach to each, then top with two poached eggs. Spoon the sauce over the dishes, then sprinkle over the remaining cheese. Grill for 2 minutes or so, until meltingly golden on the top. Enjoy!
