Eggs Florentine | Recipe Finder

Ingredients

• 4 Eggs (large)
• 1 tablespoon 15ml White vinegar
• 1 teaspoon 5ml Salt Freshly-ground black pepper - to taste
• 2 tablespoons 30ml Finely-chopped fresh parsley leaves Sauteed Spinach
• 2 tablespoons 30ml Unsalted butter
• 2 tablespoons 30ml Finely-chopped shallots
• 1 lb 454g / 16oz Spinach - washed, tough stems Removed Salt - to taste Freshly-grated white pepper - to taste
• 1 Grated nutmeg Mornay Sauce
• 1 tablespoon 15ml Butter
• 1 1/2 tablespoons 22ml All-purpose flour
• 1 cup 237ml Milk
• 1/8 teaspoon 0.6ml Salt
• 1 Freshly-grated white pepper
• 1 Freshly-grated nutmeg
• 1 oz 28g Grated cheese
• 3/4 lb 340g / 11oz Russet potatoes - (abt 1 large)
• 4 oz 113g Pancetta or bacon - cooked until crisp, Drained and crumbled
• 1 Egg - lightly beaten (large)
• 1/2 teaspoon 2 1/2ml Salt
• 1/2 teaspoon 2 1/2ml Freshly-ground black pepper Vegetable oil - for frying