Welcome back everybody so this is the Egg Adventure part two or episode number Two and last week if you remember I Showed you briefly a picture of this Okay this is called the eggs ala Florentin la Florentine means something Is cooked with spinach okay and I'm not Going to just going to show you the Picture today we're going to be making The recipe this is a recipe actually From huk 100 essential recipe for the Home cook which is an absolute stunner Of a book we've got 100 recipe with a Picture no prior cooking skills required And most of the recipe but 90% only Requires Supermarket ingredients okay if You have any remote interest in French Cooking you want to make your first step You don't need to know anything you can Grab this book okay start making recipe And you will be amazed Link in the video Description but to prove you what I'm Saying here I'm going to take you Through that recipe that looks Impressive and show you how simple and Delicious it is okay let's Go so last week we talked about the egg Salad and there was a few key Ingredients we had the mayonnaise and The Egg here we're going to add a few More ingredients so the egg Florentine Basically it's an egg a medium boiled Egg that we're going to be serving on a Bed of saute spinach that are here and
We're going to cover the whole lot with A mon sauce okay which is a Basham mixed With some egg yolks and a little bit of Cheese so it's three things we got egg Spinach mouret okay it's not nothing Difficult one of the good thing to have Is this this is the egg dish it's a Classic it's a porcelain dish and we're Going to put the spinach on here the egg Cover with the morning and boom into the Oven in my view this is a recipe that You should find uh in cafes and Restaurant that are doing brunch and all Day breakfast because it is so tasty and So easy to make now the Bame I've made Already the white sauce I will give you A link in the video description on how To make the Mame with another egg recipe We call the y shim and I'm just going to Show you how to transform this again Into a mon sauce okay and now let's Start the recipe okay so now we're going To be starting on the stove so remember The the goal of that little Ser I'm Doing here on the egg Adventure is to Give you an idea on how uh the Preparation based on eggs can uh evolve As you go through the recipe so we Started with the mayonnaise and just the Egg with a specific cooking time here we Have some different ingredients so we're Going to add a layer of complexity not Too much so we start the same so the Eggs today are going to be boiled but
Really just medium boiled so we're going To count 5 minutes so I've got my pan For the eggs I'm just going to make two Eggs the same as last time we've got the Salt and we got the drop of vinegar okay I'm going to bring this to the Boo this Is a new element this is going to be for The spinach we have to blench so Blenching it means that we're going to Place the leaves of spinach just for two Minutes in boiling water to kind of par Cook them before they are saute remember The BAM needs to be ready you can make This now I just made it it's very quick To make and you got the link in the Video description or perhaps you already Know how to make the bisham okay so We're going to be waiting for that water To boil and then I'm going to show you The rest of the me on so remember we've Got the bisham the water is boiling what Else do we need we're going to need here I'm just going to make two portions so I Need two eggs okay I've got my egg dish And for the M sauce which is a Basham With egg yolks and cheese have need one Egg yolk that I've prepar on here and Then the cheese this is some Parmesan Cheese gr Padano I think which is 12 Month parmon I used that yesterday on Some pasta so I'm going to use this you Can use a cheddar you can use a Gia Cheese you can use whatever okay so that Is going to be for the mon so we got the
Eggs the element from the mouret and Here this is the spinach leaf so this is Mature spinach they're quite big you got Some uh you know big stems in the middle And they need to be blanch little bit Longer so if you use baby spinach for Instance these tiny leaves 1 minute is Going to be enough this is going to be 2 Minutes the one thing to keep in mind is That you don't use these stems like that So you can cut them now if you want I Take a knife and and get the stems off Uh but for me sometime I just do it Afterwards you can do it now or after I'm going to do it after but it's just To show you so if you have anything like That you don't use the big stems okay You're going to cut the stem off and you Just use the leave so we have a nice Sauteed spinach but away from that That's it now both of the water are Boiling and remember we're staying in The realm of boiling eggs okay we're Boiling eggs remember this one's going To be 5 minutes and a spinach 2 minutes So always use a timer okay if you're new To this I've put 5 minutes that's 40 Eggs so what I'm going to do I'm going To press the button as soon as I'm going To start with the spinach for instance I'm going to put my spinach in and I'm Pressing the timer so I know know that After 2 minutes these are ready while This is happening put a timer on the
Side and I'm going to quickly take my Eggs and plun them in there okay it's 2 Minutes for my spinach I Immediately take them out I've got some Cold water on the side and I'm plunging Them in that's it okay the time is up For my egg immediately I'm turning this Off I'm going to pour the water and put This again in a bath of cold water like We did one last time with the egg salad Let's Go so there we have it the eggs are in The water they're waiting to cool down And here I've got my spinach I realized That actually once they're cooked uh It's kind of hard to uh work with the Stem so I should have definitely maybe Removed the stem before uh but to give You an idea we're just going to Go around there and we're just going to Get Rid of that little bit here okay okay so We remove the stems and we're keeping uh That little bit on here and I can put Back in the water and we're going to Press it after like this to remove all The juice but you go through each of the Leaves and you're going to remove the Stem okay so so once you're done you Realize that all the leaves that I had Uh turn into next to nothing so you're Going to really want to Press see press the water as much as you Can okay and you can even then discard
Is take a paper towel and even put them In there to really get as much of the Water out so for the spinach I'm doing Very a small demonstration a small Example but we're going to just sort it Them in but so you can if you want take All of the spinach here that Drain give them another bit of a chop Like this and then we're going to put Them straight into a pan with butter and That's going to be it so spinach you can Afford to have a burn it and which is a Bit of coloring you want a high heat and It's really just a few minutes on There bit of salt bit of pepper and That's it okay 2 minutes is done heat Off and I'm going to pour this into the Dish my spinach are cooked I've made Only the one dish it's a bed of spinach If you have multiple you make multiple I've got my egg here which is medium Boil is very fragile most liquid inside So be very careful and now what's left To do is to make the mouret sauce and Assemble the dish let's do the mouret And and enough for the morning CH play I've got my Basham I've warm it up it's A nice and thick one we're going to add Immediately the egg yolk okay we're Going to mix that in and with that we're Going to add some cheese the cheese as I Said up to you you can put more or less I'm not going to overdo it I it's going To be
Overpowering and that's going to be it I'm going to wait for the cheese to be Melted and then it is ready to be used We're going to pour this over the eggs And now for the assembly so you can make A little space to have your eggs so very Delicately I'm going to take my egg and All what you do you place your egg in Here you arrange Your Spinach you can Put more spinach if you love spinach uh If not you put less and all what you Need to do here and then we're going to Take our mon sauce and we're going To Cover this Egg with some more on here that's Nothing complex and we're going to Finish with cheese you're going to have To put your Broiler on very Important before we put this into the Oven some some nice cheese if you want You can have a you know a grind of extra Pepper on there and I'm going to clean The side on here been messy up and that Goes under the broiler now the broiler We're not cooking the eggs we're just Coloring uh the Monet sauce melting the Cheese and we serve that's it let's go And there we have it the table is served I've quick quickly put this about 3 Minutes under the bra you have to be Really close to the heating element to Get some coloring but you're coloring Your mon sauce you got the bed of
Spinach under and you got the end this Is the So-Cal of alaf florentine the egg Florentine which is a simple egg with a Mon sauce on a bit of spinach now the Good thing I already have a picture so We're going to be able to kind of cut That Open and see uh what we get inside so When you dig into this bit of a surprise Uh surprise thing so you know you dig You still have all your bed of spinach That mix well with the cream so if You're a lover of spinach you're going To have that lovely mixture see if you Mix the spinach with the mon Sauce tastes good already and the Egg if We've cooked it properly it should be a Little bit Tender a little bit running look at that You see that is the effect you see so You get a really That soft kind of white kind of liquid Liquid on the inside I could have cooked A bit more I think mole should be a bit Cooked more inside but you know what It's almost like a poach egg I mean look At That and then it's a matter of eating The whole thing you know just uh you Take some of the eggs you mix it with The mon sace take a piece of the eggs And the spinage and oh I think I'm going To Surely whoa I'm going to burn my myself
This is dangerous Wait o this is going to be Hot that Combination doesn't get old in the Morning sauce the cheese the spinach and Add that soft tender Egg m i Mean that for me is what I call an egg Dish beautiful so what did you feel Think you see it is not that difficult We've added a little layer of complexity Compared to last time and we've been Learning a few more things we added some Spinach we' made a mon sauce but what I Love about this egg dish is that it's Really a combination of flavor we've got This fresh spinach saut and butter Mingling with the Monet sauce that Beautiful egg almost runny and it's a Pleasure to eat and it's really to Demonstrate that out there there's Plenty of egg recipe that are Interesting but this is just the Beginning okay this is just episode Number two on our third episode we're Going to go f And we're going to start to explore I Think a recipe from F which is one of The most iconic uh French of awards one Of the most iconic friend chef and I Found some of his egg recipe some of his Absolutely iconic things that he used to Make so we're going to again take it to Another level and see what can we make
With egg so make sure to join me next Week because it's going to be even more Tasty and more interesting okay see you Then take care bye-bye Baby you me ice [Music] And you g Me Wind and Rain Kindf baby [Music] You [Music] [Music] Whip I don't want tox it baby And [Music] Myself [Music] Baby wind [Music] You
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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