Ellipsis Eggs Florentine Recipe

Name: Ellipsis Eggs Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg yolks; 1 pound clarified butter; 1/4 cup lemon juice; Salt and pepper; 6 large potatoes, thinly sliced; 1 large onion, sliced; 1 cup whipping cream; 1 cup grated Swiss Gruyere cheese; 6 eggs; 3 tablespoons white vinegar; Medium size pot of water

Servings: persons

6 egg yolks
1 pound clarified butter
1/4 cup lemon juice
Salt and pepper
6 large potatoes, thinly sliced
1 large onion, sliced
1 cup whipping cream
1 cup grated Swiss Gruyere cheese
6 eggs
3 tablespoons white vinegar
Medium size pot of water

1
For the Ellipsis hollandaise: Whisk egg yolks over double boiler to a ribbon stage then remove from heat.
2
Whisking vigorously, slowly add warm clarified butter.
3
Add lemon juice, salt, and pepper to taste.
4
For the Ellipsis gallette: In a 9-inch casserole dish, layer potato and onion slices seasoning each with salt and pepper.
5
Pour cream over entire dish and bake at 400 degrees for approximately 30 minutes.
6
Top with Gruyere.
7
For the Poached eggs: Bring water to a boil and add vinegar.
8
Reduce heat to medium then drop 1 egg in at a time.
9
Cook until eggs are firm, yet runny on the inside.
10
Cut gallette into serving pieces.
11
Chiffonade enough spinach to form a nest on each gallette, place 2 poached eggs atop spinach and pour the hollandaise on top of the completed dish.

1693

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 egg yolks, 1 pound clarified butter, 1/4 cup lemon juice, Salt and pepper, and more.

Yes, Ellipsis Eggs Florentine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ellipsis Eggs Florentine

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