Organic egg florentine
- 25 g butter
- 800 g fresh spinach
- 30 g butter
- 30 g flour
- 50 cl milk
- 6 portions of The Laughing Cow - 2 egg yolks
- cayenne pepper
- Cook the béchamel sauce, then add the egg yolks and The Laughing Cow.
- Cook the soft-boiled eggs for 6 minutes in boiling water. Shell them.
- Cook the spinach in salted beurre noisette.
- Arrange the eggs on a bed of spinach and cover with the sauce.