Eggs Florentine
2 slices bread
150g cooked spinach
2 duck eggs
4 tablespoons single cream
15g grated Parmesan cheese
salt, pepper & nutmeg to taste
You will need 2 cooking rings or 2 ramekins.
Use the cooking rings to cut out round from the slices of bread. Toast and place in bottom of the ring. If using ramekins, cut a circle of bread to fir the bottom and toast.
I used the bread scraps to make the crumbs for the Celeriac Veloute, along with the last slice of Dan's Dilly Bread.
Chop the spinach finely and season highly with pepper and nutmeg. Add salt to taste. Press the spinach into the rings or ramekins and leave a depression in the centre for the eggs.
Crack an egg into each ring or ramekin and top with 1 tablespoon cream.
Place in a preheated moderate oven (Gas 4) and cook for 5-7 minutes, or until egg is just beginning to set. Add another tablespoon cream and 1/2 the grated Parmesan to each ring or ramekin. Cook for another 5 minutes, or until top is just browning.
Remove from oven. If using rings, slide a knife around each ring to loosen filling and place on serving plate with a spatula. Remove ring to serve. If using ramekins, serve in the ramekin.
Serve with a salad of mixed leaves.
Nutrition Data
Calories (kcal) 516.8
Carbohydrate (g) 20.1
Protein (g) 35.3
Fat (g) 33.1
Fibre (g) 7.
Posts
