Eggs Florentine – The Old Way

Waverley Root
The Food of Italy
1971; 1992 (Vintage Books Edition)
p. 44

Before the ubiquitous hollandaise there was sauce mornay …

Uova alla fiorentina are lightly poached eggs bedded on spinach, which has been first boiled and then sautéed in butter, in a buttered baking dish. Mornay sauce is poured over it, then it is sprinkled with grated cheese and bread crumbs, and baked in the oven.

Mornay sauce is easier to adjust for vegans than butter and egg rich hollandaise.

And so for day 3049

This entry was posted in Food Writing. Bookmark the permalink.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *.

This site uses Akismet to reduce spam. Learn how your comment data is processed.