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Eggs Florentine in a Wholemeal Bun
(0)
25 min
Under an hour
Gurkerl Küche
Eier Florentine sind der Inbegriff eines luxuriösen Frühstücks. In dieser Variante betten wir perfekt pochiertes Ei auf ein Bett aus zartem Babyspinat, serviert in einem knusprig getoasteten Vollkornweckerl. Das Highlight ist die cremige Emmentaler-Obers-Sauce, die mit einer Prise Muskatnuss verfeinert wird. Ein echtes Gourmet-Erlebnis für den Start in den Tag oder den Osterbrunch!
Ingredients
Preparation method
For the poached eggs, heat approx. 2 liters of water with the vinegar in a pot. As soon as the water simmers (it must not boil vigorously), reduce the heat. Carefully crack an egg into a small cup. Use a spoon to create a gentle swirl in the water and carefully slide the egg into the center. Poach for approx. 4 minutes, then lift out with a slotted spoon and briefly rinse in cold water. Repeat the process with the remaining eggs.
Cut open the wholemeal buns and toast them until crispy on the cut sides in a pan or toaster. Set aside. Sauté the baby spinach in a pan with 1 tbsp of water for approx. 3 minutes until it wilts. Season with salt and pepper.
For the cheese sauce, heat the cream in a small pot. Add the grated Emmentaler and stir over low heat until the cheese is completely melted. Season with salt, pepper, and a pinch of freshly grated nutmeg.
Nutritional values
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