The Heathman Restaurant in Portland claims that this is Julia Child's favorite breakfast – I've ordered it many times but wanted to make a 5 Star version at home, and this is it! Prepared for Father's Day, Dad was in for a treat. Jacques Pépin provided the Eggs Mollet Florentine recipe (from "Essential Pépin"), and Anne Burrell’s recipe (Food Network) was used for the Braised Beef Short Ribs. Add a freshly baked croissant, cubed cantaloupe and lattes for an absolutely perfect meal!
Eggs Mollet Florentine
8 large eggs
Spinach:
2 lbs. spinach
3 T. unsalted butter
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. freshly grated nutmeg
3 T. grated Gruyére cheese
Mornay Sauce:
1 T. unsalted butter
1 T. all-purpose flour
1 c. half and half
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1 large egg yolk
1-1/2 T. freshly grated Parmesan cheese
Bring 4-6 c. water to a boil in a shallow saucepan (about 8-inches wide and 3-inches deep). With a pushpin or thumbtack, prick a small hole in the rounder end of each egg. Using a small sieve, lower the eggs into the boiling water and let it come back to a simmer. Cook for about 6 minutes. Pour the water out and shake the pan to crack the eggshells. Cool thoroughly. Gently shell the eggs (to avoid breaking them) under cold running water and set aside.
For the spinach, remove and discard the spinach stems. Wash well. Heat a large pot until hot. Add the spinach, cover and cook for about 1 minute until wilted. Drain in a colander, pressing on it to extract as much water as possible. Coarsely chop.
Melt the butter in a skillet over high heat and cook until it turns brown. Add the spinach, salt, pepper and nutmeg and mix well with a fork, and cook for 2 minutes.
Arrange the spinach in the bottom of an overproof dish large enough to accommodate the eggs. Embed the cold eggs in the spinach with a little space between them, and sprinkle the cheese on top.
For the sauce, melt the butter in a heavy saucepan. Stir in the flour until smooth and cook, stirring constantly, for about 1 minute, until the mixture froths, without browning. Add the half and half, whipping constantly with a whisk, and bring to a boil, whisking constantly. Stir in the seasonings and continue cooking over low heat for 1 minute, stirring constantly with the whisk. Remove from the heat.
Preheat the broiler. Whisk the egg yolk into the sauce.
Coat the eggs with the sauce and sprinkle with the Parmesan cheese. Place under the hot broiler (not too close so the eggs have a chance to get hot inside) for 5 minutes, or until the sauce is nicely browned. Serve immediately. Serves 8.
Braised Beef Short Ribs
6 bone-in short ribs (about 5-3/4 lbs.)
Kosher salt
Olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in half lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1-1/2 c. tomato paste
2 to 3 c. hearty red wine
2 c. water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375-degrees.
While the short ribs are browning, purée all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the puréed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 c. water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid. Serves 8.