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Mollet Eggs Florentine

Mollet Eggs Florentine
Mollet Eggs Florentine

 

 

 

 

 

 

 

Mollet Eggs Florentine

A Mollet Egg is one that is cooked not quite hard.  It lies inbetween a soft boiled egg and one cooked hard.  The whites are well set and the yolk is still partly runny.   A Mollet Egg Florentine is an egg cooked not quite hard served with spinach.  

 On of my pastimes is to go through very old cook books and I found one”The Hotel St. Francis Cook Book” by Victor Hirtzler which had recipes and menus for 365 days at the hotel.  Needless to say there were many egg dishes.  His version of this dish was a puree of spinach with the egg served on top.

In searching the internet I found Jacques Pepin’s take on the recipe with Mornay sauce over the top.  Sounded good to me so I tweaked the recipe a little to fit my pantry and came up with the following recipe.

It makes an elegant brunch recipe and works well for a luncheon or light dinner with a salad.

Ingredients for Mollet Eggs Florentine

This recipe is for two to four persons.

For the Mollet Eggs Florentine:
  1. 2 mollet eggs per person
  2. 1# frozen spinach
  3. 2 shallots finely diced
  4. ½ tsp ground nutmeg
  5. 2 Tbs butter
  6. Salt & Pepper
  7. 1 cup grated swiss cheese
For the Mornay Sauce:
  1. 2 Tbs butter
  2. 2Tbs Flour
  3. 1½ cups of ½&½ warmed
  4. ½ tsp salt and pepper (white if available)
  5. 2 Tbs Parmesan cheese
  6. 1 egg yolk (Optional)

Directions for Mollet Eggs Florentine

There are four distinct steps to the preparation of this dish.   First the spinach, second the eggs, third the Mornay sauce and fourth the final assembly and broiling.  None of the steps take a great deal of time and can be done in order and if you prepare everything in advance it should be a smooth operation.

If you have small au gratens do it in individual portions, or a larger au graten or baking dish will also work just fine .

For the Spinach:

You can use fresh if you like, but frozen works just as well.  Defrost the spinach and press out most of the water in a towel.

In a sauté pan melt the butter   Once the butter is beginning to brown add the shallot and cook until just wilted. Now  add the spinach and nutmeg and salt and pepper and stir to combine and cook for one or two minutes.

If making individual dishes divide the spinach into the four dishes, and set aside, or if using a larger dish spoon the spinach evenly over the bottom of the dish.

For the Mollet Eggs:

Use a pan that can accommodate all the eggs in a single layer and is deep enough to cover them with water.

Using a push pin, puncture the large round end of the eggs, making a small hole (this will prevent them from cracking while cooking).  Have a bowl with ice water ready to accept the eggs once cooked.

Bring the water up to a rolling boil.  Carefully add the eggs and cook for 6 minutes NO MORE!.  Remove the eggs once cooked from the boiling water and place into the ice water to stop the cooking.

Using the back of a knife or a spoon carefully cracked the shells of the eggs and gently peel, if they resist, peel under running water.  Dry eggs and set on top of the spinach.  You can make a small indentation in the spinach and place the eggs in them.  Sprinkle most of the cheese over the eggs and spinach, reserve a small amount to top the eggs with.

For the Mornay Sauce:

In a sauce pan melt the butter then add the flour stir to combine all the raw flour and cook for about one minute.  Add the warm ½&½ and whisk while bringing the mixture up to a boil.  Once thickened add the salt & pepper and Parmesan whisking briskly to prevent the cheese from lumping together.   Allow the mixture to cool a little, add the egg yolk and whisk very briskly to prevent the yolk from scrambling, you can omit the yolk if you want.  Taste and adjust seasoning if necessary.

Mollet Eggs Florentine Assembly:

With the bed of spinach and the eggs nestled in, carefully spoon the Mornay sauce over the eggs and spinach and top the eggs with the remaining cheese.

Place under a broiler, but do not have the dish too close to the heat.  You want it far enough away so as to allow the eggs to heat up before the cheese and sauce brown too much.

the eggs are heated and cheese and sauce beginning to brown
the eggs are heated and cheese and sauce beginning to brown

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
Cooks Standard Multi-Ply Clad Stainless-Steel 5-Quart 11-Inch Covered Deep Saute Pan
6.75″ x 3.5″ 4 Oz. Oval Au Gratin Baking Dish [Set of 6]

 

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Very nice eggs with a nice cheesy sauce that even makes the green stuff almost palatable. Personally I would serve the eggs on a bed of prime rib, but I’m not the chef.  Anyway 5 paws for the eggs and sauce.

 

IMG

 

 

 

Mollet Eggs Florentine
Serves 4
A great dish for brunch ,luncheon or a light dinner
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
For the Mollet Eggs Florentine
  1. 2 mollet eggs per person
  2. 1# frozen spinach
  3. 2 shallots finely diced
  4. ½ tsp ground nutmeg
  5. 2 Tbs butter
  6. Salt & Pepper
  7. 1 cup grated swiss cheese
For the Mornay Sauce
  1. 2 Tbs butter
  2. 2Tbs Flour
  3. 1½ cups of ½&½ warmed
  4. ½ tsp salt and pepper (white if available)
  5. 2 Tbs Parmesan cheese
  6. 1 egg yolk (Optional)
Instructions
  1. There are four distinct steps to the preparation of this dish. First the spinach, second the eggs, third the Mornay sauce and fourth the final assembly and broiling. None of the steps take a great deal of time and can be done in order and if you prepare everything in advance it should be a smooth operation.
  2. If you have small au gratens do it in individual portions, or a larger au graten or baking dish will also work just fine .
For the Spinach
  1. You can use fresh if you like, but frozen works just as well. Defrost the spinach and press out most of the water in a towel.
  2. In a sauté pan melt the butter Once the butter is beginning to brown add the shallot and cook until just wilted. Now add the spinach and nutmeg and salt and pepper and stir to combine and cook for one or two minutes.
  3. If making individual dishes divide the spinach into the four dishes, and set aside, or if using a larger dish spoon the spinach evenly over the bottom of the dish.
For the Mollet Eggs
  1. Use a pan that can accommodate all the eggs in a single layer and is deep enough to cover them with water.
  2. Using a push pin, puncture the large round end of the eggs, making a small hole (this will prevent them from cracking while cooking). Have a bowl with ice water ready to accept the eggs once cooked.
  3. Bring the water up to a rolling boil. Carefully add the eggs and cook for 6 minutes NO MORE!. Remove the eggs once cooked from the boiling water and place into the ice water to stop the cooking.
  4. Using the back of a knife or a spoon carefully cracked the shells of the eggs and gently peel, if they resist, peel under running water. Dry eggs and set on top of the spinach. You can make a small indentation in the spinach and place the eggs in them. Sprinkle most of the cheese over the eggs and spinach, reserve a small amount to top the eggs with.
For the Mornay Sauce
  1. In a sauce pan melt the butter then add the flour stir to combine all the raw flour and cook for about one minute. Add the warm ½&½ and whisk while bringing the mixture up to a boil. Once thickened add the salt & pepper and Parmesan whisking briskly to prevent the cheese from lumping together. Allow the mixture to cool a little, add the egg yolk and whisk very briskly to prevent the yolk from scrambling, you can omit the yolk if you want. Taste and adjust seasoning if necessary.
Mollet Eggs Florentine Assembly
  1. With the bed of spinach and the eggs nestled in, carefully spoon the Mornay sauce over the eggs and spinach and top the eggs with the remaining cheese.
  2. Place under a broiler, but do not have the dish too close to the heat. You want it far enough away so as to allow the eggs to heat up before the cheese and sauce brown too much.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

 

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Shirred Egg and Bacon Nest

Shirred Egg and Bacon Nest
Shirred Egg and Bacon Nest

 

 

 

 

 

 

 

 

 

Shirred Egg and Bacon Nest

This is a nice egg dish for a Sunday brunch, or any meal for that matter.  To make it truly elegant, serve with a quick blender Hollandaise sauce  http://www.rantsravesandrecipes.com/category/sauces-and-gravies/bernaise ,  or sprinkle grated cheddar over the top melt and serve with a Dijon mustard.  In this recipe I used a simple cheddar cheese sauce.

A shirred egg is simply an egg baked, but it does sound so  much more complex so call it what you will.  The simple “trick” to this recipe is to have slices of bacon that are a uniform width at both ends so they produce a nice stand up basket for the eggs.  For the toast rounds a cookie cutter 2 1/4 inches in diameter is needed.  I didn’t have one, but I found a small juice glass of the proper diameter which worked just fine.  The side benefit of this recipe is that you end up with a number of slices of bread with a big circle missing from the center, perfect for making Eggs in a Frame. 

Ingredients for Shirred Egg and Bacon Nest

For this recipe the quantities are simple one piece of bread for one egg and one slice of bacon.  A serving should be two or three depending on how hungry you are.  For this example serving two eggs each for two people, the quantities are times four = 2 eggs per person x 2.  Like wise the recipe here for the sauce will serve 4 – 6 “Nests” if your making more simply multiple the recipe.

  1. 4 whole eggs
  2. 4 slices of bacon uniform in width
  3. 4 toast rounds 2 1/4″ in diameter
  4. salt and pepper

For the cheddar cheese sauce:

  1. 2 Tbsp butter
  2. 4 Tbsp minced Onion
  3. 1 clove garlic finely diced
  4. 2 Tbsp all purpose flour
  5. 1 cup milk cold
  6. 1/4 – 1/2 cup diced  or grated cheddar cheese
  7. Salt and pepper to taste
  8. Finely chopped parlsey or chives for garnish (optional)

 

 

Directions for Shirred Egg and Bacon Baskets

In a frying pan* lay the bacon slices out and with medium heat cook until about 1/2 done and not crispy, turn and cook the other side, until most of the bacon fat is rendered.  Remove the slices to a paper towel to drain (they should still be pliable and not crisp).

Preheat oven to 375°

Cut a 2 1/4 inch round circle out of the center of four slices of bread.  Place into a toaster oven and toast to a light brown.

Using a cup cake pan spray four of the cups with cooking spray or lightly butter completely.

Line the sides of each of the four cups with a slice of bacon.  Place one toasted bread round in the bottom of each cup. Break and egg into the center of each cup and sprinkle the top lightly with salt and pepper.

Place into the center of the oven and bake for 10 – 13 minutes until the whites are set and the yolks still runny.

Once cooked remove the pan from the oven and carefully with a fork or small spatula remove each nest from the muffin tin to the plates.  Serve with sauce lightly poured over the top and extra sauce on the side.  Garish with the parsley or chives.

Cheddar Cheese Sauce:

 While the eggs are cooking prepare the sauce.  In a small sauce pan melt the butter on medium heat.  Once melted add the onion and garlic and cook for a few minutes until the onions are softened.  Add the flour and stir until all the flour is combined.  Bring the heat up to medium high and add the milk, and stirring constantly cook until the sauce begins to thicken.  Remove from the burner and slowly add the cheese a little at a time whisking each addition until it is melted ( if it doesn’t melt readily the sauce is not hot enough return it to a medium heat and add the cheese).  Once all the cheese is melted taste and adjust seasoning.

Serve with cottage fires sprinkled with a little Parmesan cheese and garnished with thinly sliced scallions.

* If your making a larger number of nests you can lay the bacon out on a sheet pan and cook in the oven, just don’t let it get crispy.

 

Here are a few items to help make this recipe:
OvenArt Silicone Bakeware – Muffin Pan / Cupcake Pan – 12 Cup Muffin Tin – 100% BPA-Free – Nonstick, Easy to Clean Muffin Tray
Cuisinart 719-16 Chef’s Classic Stainless 1-1/2-Quart Saucepan with Cover
Good Cook Set Of 3 Non-Stick Cookie Sheet

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Bacon, Eggs, Creamy Cheddar Cheese Sauce – I think I’d even get up early for that!!           5 paws for sure!

IMG

 

 

 

 

 

Shirred Egg and Bacon Nest
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Ingredients
  1. 4 whole eggs
  2. 4 slices of bacon uniform in width
  3. 4 toast rounds 2 1/4" in diameter
  4. salt and pepper
For the cheddar cheese sauce
  1. 2 Tbsp butter
  2. 4 Tbsp minced Onion
  3. 1 clove garlic finely diced
  4. 2 Tbsp all purpose flour
  5. 1 cup milk cold
  6. 1/4 - 1/2 cup diced or grated cheddar cheese
  7. Salt and pepper to taste
  8. Finely chopped parlsey or chives for garnish (optional)
Instructions
  1. In a frying pan* lay the bacon slices out and with medium heat cook until about 1/2 done and not crispy, turn and cook the other side, until most of the bacon fat is rendered. Remove the slices to a paper towel to drain (they should still be pliable and not crisp).
  2. Preheat oven to 375°
  3. Cut a 2 1/4 inch round circle out of the center of four slices of bread. Place into a toaster oven and toast to a light brown.
  4. Using a cup cake pan spray four of the cups with cooking spray or lightly butter completely.
  5. Line the sides of each of the four cups with a slice of bacon. Place one toasted bread round in the bottom of each cup. Break and egg into the center of each cup and sprinkle the top lightly with salt and pepper.
  6. Place into the center of the oven and bake for 10 - 13 minutes until the whites are set and the yolks still runny.
  7. Once cooked remove the pan from the oven and carefully with a fork or small spatula remove each nest from the muffin tin to the plates. Serve with sauce lightly poured over the top and extra sauce on the side. Garish with the parsley or chives.
Cheddar Cheese Sauce
  1. While the eggs are cooking prepare the sauce. In a small sauce pan melt the butter on medium heat. Once melted add the onion and garlic and cook for a few minutes until the onions are softened. Add the flour and stir until all the flour is combined. Bring the heat up to medium high and add the milk, and stirring constantly cook until the sauce begins to thicken. Remove from the burner and slowly add the cheese a little at a time whisking each addition until it is melted ( if it doesn't melt readily the sauce is not hot enough return it to a medium heat and add the cheese). Once all the cheese is melted taste and adjust seasoning.
  2. Serve with cottage fires sprinkled with a little Parmesan cheese and garnished with thinly sliced scallions.
  3. * If your making a larger number of nests you can lay the bacon out on a sheet pan
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2013 all rights reserved

 

 

 

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World’s Best Bloody Mary

 

 

Bloody Mary
Bloody Mary

 

World’s Best Bloody Mary

It’s New Years Eve a truly ridiculous holiday that we don’t acknowledge but we do occasionally celebrate New Years Day with a light brunch while watching the Rose Parade.  And nothing says brunch better than a great Bloody Mary.  The derivation of the name of the cocktail is very uncertain with at least three people claiming to have invented it, and the attribution to which “Mary” is even more uncertain.  All the questions aside it is certainly a wonderful cocktail that goes very well at brunch.

Ingredients for Bloody Mary Mix

  1. 2 quarts Tomato juice
  2. Juice of 2 lemons (about 4 ounces)
  3. 4 oz. A-1 sauce
  4. 4 oz. Worcestershire sauce
  5. 2 Tbsp celery salt
  6. 2 Tbsp prepared Horseradish
  7. 2 Tbsp ground black pepper
  8. 5 dashes Tabasco

Directions for World’s Best Bloody Mary

Using a large or double old fashioned glass salt the rim, fill with ice and 1 1/2 oz Vodka.  Fill glass with the mix and garnish with a stalk of celery or a jumbo shrimp.

If you feel the mix isn’t hot enough feel free to add more horseradish or Tabasco.

Here are a few items to help make this recipe:
Margarita/Cocktail Glass Rimmer
Marquis by Waterford Vintage Martini Pitcher with Stirrer
Libbey Crisa Impressions 12-Ounce Double Old Fashioned Glass, Box of 12, Clear

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Need a salt rimmer for your Bloody Mary’s and Margarita’s Margaritaville AD2000 Salt Rimmer and Lime Serving Set