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A blend of subtle and creamy textures full of wonderful blended flavours from the kitchens of  psycho6065

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Oeufs mollet* on a bed of French creamed spinach covered with gruyere cheese, mornay sauce and grated parmesan.
Gratined under a broiler for 6 minutes then sprinkled with chopped, fresh parsley, served on top of toasted French bread (close to melba toast)
*Oeufs mollet are eggs that have been boiled gently for 6 minutes then chilled in ice water. This makes an egg that has a white like a hard-boiled egg but a yolk like a poached egg. Translated it just means “soft egg”

Ingredients: 6 servings
12 eggs (prepared as described above and kept in cold water until use and PEELED CAREFULLY)

For the Spinach:
3 LBS spinach (well washed and drained, stemmed as well)
6 Tbsp. unsalted butter
2 tsp. sea salt (French grey preferred)
½ tsp. fresh ground black pepper
¼ tsp. freshly grated nutmeg
2 Tbsp. heavy cream
Blanch spinach for one minute in large volume boiling water. Drain well in colander pressing out as much water as possible. Chop coarsely. In a heavy nonstick pan, melt the butter on med heat. Add the spinach and sauté about 2 minutes or until hot and steamy. (heh) add the seasonings and stir for another 2 min. remove from heat and stir in heavy cream. Set aside.

For the Mornay sauce:
2 Tbsp. unsalted butter, divided
2 Tbsp. all-purpose flour
2 cups half and half
½ tsp. sea salt (French grey preferred)
½ tsp. ground white pepper
2 egg yolks

In heavy saucepan (pour spout preferred) melt 2 Tbsp. of butter over med heat until it foam subsides. (if desired the butter may be browned but be careful not to burn it) Whisk in all-purpose flour and continue to cook for 2 min whisking constantly. Add the half and half and continue whisking constantly over med heat until mixture comes to a boil. Continue whisking on med/low heat until fairly thick. (or desired consistency is reached)
Remove from heat. Whisk a couple of Tbsp. of the hot sauce into the egg yolks to temper them then whisk them vigorously into the sauce. Whisk in the remaining Tbsp. of butter and set aside.

Assembly:
In the bottom of a broiler proof pan large enough to hold all of your eggs in one layer with a little space in between, spread the creamed spinach over the bottom. Gently arrange the eggs on top of the spinach. Grate approx. ¼-1/2 cup gruyere cheese over the top of the eggs. Drizzle the mornay sauce over the eggs making sure they are thoroughly coated and filling in the space between. Sprinkle the top with ¼-1/2 cup grated parmesan and bake under a high broiler (not too close initially) for 5 min. move to the closest rack for two minutes uncovered until the cheese is browned and the sauce is bubbly. Sprinkle with fresh parsley and serve immediately on top of rounds of toasted French bread.


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Allergy warning – recipe contains dairy & egg products