Eggs Florentine in shortcrust pastry shells with Mornay sauce

Combine flour, salt and cubed butter; rub in with the fingertips until it resembles fine breadcrumbs. Add milk and knead briefly until just combined.

Wrap and chill the dough. Grease English muffin rings with butter.

Roll the chilled pastry to about 3 mm thick and cut six-inch discs. Flatten each disc a bit more and press it into a ring from the bottom up with the thumbs.

Fill with rice, beans or pie weights and bake 20 minutes; remove the weights and bake 15 minutes more.

Bring water and white vinegar to the boil, no salt; lower the heat and hold a low simmer.

Drop an egg into the centre of the pot, cook 30 seconds, then slowly stir the water in one direction. After three minutes transfer the egg to an ice bath.

Trim and wash the spinach until the water runs clear. Cook swiftly for a minute in a hot pot with a drizzle of olive oil, season with salt and pepper, and drain on paper towels.

For the Mornay, make a roux of melted butter and flour; cook one minute and let cool. Mix the roux into boiling milk.

Bring the bechamel to the boil, whisking constantly for two minutes over medium-high heat. Off the heat, whisk in the egg yolk, add cheeses, salt and pepper, and let cool.

Spread Mornay on the bottom of each pastry shell; add spinach, a dot of Mornay and the poached egg, and cover completely with Mornay. Top with Parmesan.

Bake 8 minutes at 400 degrees Fahrenheit, 200 degrees Celsius, then finish under the broiler for a few minutes until golden brown.