Eggs, ham or sole Florentine (Oeufs, jambon ou sole à la florentine)
Cookbook
Page 473
Cuisine: French
Course: Main Courses
Reviews
1 reviews,
average rating 3.0 / 5
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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.