Eggs, ham or sole Florentine (Oeufs, jambon ou sole à la florentine)

Page 473

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Reviews

Very simple and basic recipe, but always nice to have around.

You don't necessarily have to make the sauce Mornay. Just make a cheese sauce according to your favorite recipe.

I didn't find any difference in taste between soft-boiled eggs and poached ones, and I found it impossible to shell eggs that are as soft as I want them in this recipe. So, either poach them or have hard-boiled eggs.

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