Egg Florentine with gruyère sauce

1. 1

   Heat the oil in a frying pan and fry the bread cubes, garlic and thyme. Add 15g/½oz of the butter and fry until the cubes are golden and crisp. Set the bread cubes aside.

2. 2

   Melt 30g/1oz butter in a saucepan and stir in the flour, cook out the paste for a minute or so. Slowly whisk in the milk and then add most of the cheese. Add the mustard and lemon juice, then season with salt and pepper.

3. 3

   Poach the eggs by filling a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes. Remove with a slotted spoon and drain on kitchen towels.

4. 4

   Preheat the grill to high. Heat the remaining butter in a frying pan, add the spinach and cook until wilted. Season with salt and pepper and grate over some nutmeg. Pile the spinach into a baking dish, top with the egg and spoon over the cheese sauce.

5. 5

   Sprinkle over the rest of the cheese and cook under the grill to melt the cheese. Add the fried bread cubes.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.