Bruno Albouze Eggs Florentine

Eggs Florentine

Yields6 ServingsPrep Time50 minsCook Time25 minsTotal Time1 hr 15 minsDifficultyIntermediateRating


 250 g All-purpose flour
 125 g Butter, cubed and cool
 1 g Salt
 60 g Milk, or water
Poached Eggs
 300 g Pasture-raised eggs (6 each)
 60 g Distilled white vinegar
Mornay Sauce
 30 g Butter
 30 g Flour
 400 g Whole milk
 20 g Egg yolk
 30 g Parmesan, grated
 30 g Gruyere, or Comte cheese
 400 g Fresh spinach, cleaned


The Right Eggs For Your Need

Choosing the right eggs do matter when cooking and baking. For instance when baking, use eggs that are not prime. However, when cooking eggs such as poached, sunny side up, fried, omelet, hard boiled, and making sauces, custards, ice cream, and so on, use the best and freshest eggs available such as organic free range or pasture-raised. Healthy hens produces healthier and more nutritious eggs. Those eggs produce a richer, orange tone, while the regular eggs have a bright yellow hue 🐣


Shortcrust (Pâte brisée). Yield six greased 3.5''/9cm diameter English muffin rings.
In a large bowl, combine flour, salt and the cubed butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add liquid and knead the dough briefly until just combined. Do not add extra flour during mixing process. Wrap up and chill until firm. Flour work surface and workout dough to soften and become pliable. Roll out into a 0.12''/3mm thick sheet. Keep pastry cool at all time; chill as often as necessary. Cut out pastry sheet into six 6-inch/15cm diameter disks; chill to rest a few min. Roll out each round a bit larger and shape it inside greased ring by applying it to the whole surface of the mold from the bottom up using your thumbs. Pace tart shells in the freezer for about 30 minutes.

Baking Crust

Line tart shell with microwave safe plastic wrap or light foil or parchment. Fill up with pie weights, rice or beans. Bake at 350ºF/180ºC for about 20 minutes. Remove weights and bake for an additional 15 minutes. Tart shells can be stored at room temperature for up to 3 days.

Poached Eggs

Do not salt water. Indeed, adding salt to your poaching liquid breaks up the eggs whites. In a large saucepan, bring water and vinegar to boil and lower the heat and maintain a low simmer. Crack each egg in a separate container. Carefully drop an egg or 2 into the center of the pot (do not let eggs to touch each other) and let it cook for about 30 seconds. Then, slowly stir the water in one direction. The swirling water will help prevent the white from spreading out in the pan. Cook for about 3 minutes then remove the eggs with a slotted spoon and transfer to ice bath and keep refrigerated for up to 8 hours.

Mornay Sauce

Make a béchamel first by making a roux. In a saucepan, melt butter over medium heat. Add flour and cook for a minute or so and cool. Separately, bring milk and bay leaf to a boil and pour in the roux, bring to boil whisking constantly. Remove from the heat, whisk in the yolk and cheeses. Season with salt, pepper and nutmeg to taste. Let cool to room temperature before using. Mornay sauce can be refrigerated for up to 3 days.


In hot large pot, wilt spinach with a drizzle of olive oil. Season with salt and pepper. Drain cooked spinach on paper towels.


Cover each bottom tart shell with mornay sauce. Top with some spinach, a dollop of mornay and the poached egg. Cover completely with more mornay sauce and top with grated parmesan.


Bake eggs florentine in a 400ºF/205ºC preheated oven for 8 minutes and finish under the broiler leaving the oven door ajar for about 4 minutes or until golden brown. Enjoy!

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