Eggs Florentine

Eggs Florentine
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 4 free range eggs (from a local farmer or organic if possible)
  2. 1kg spinach
  3. 25g salted butter
  4. Good quality hollandaise sauce - make your own, or there are some lovely jarred versions, great to keep in the fridge (especially now it’s asparagus season!)
  5. 50g freshly grated parmesan
  6. seasoning to taste
Instructions
  1. Preheat the oven to 180C. Wilt half the spinach by putting in a large pan, covering and cooking gently over a low heat for a couple of minutes, adding the rest when there’s room in the pan. When it’s all thoroughly wilted, drain in a colander, removing all excess liquid by pressing with a wooden spoon. Put the spinach back in the pan, dot butter over it, season to taste and stir until the butter has melted.
  2. Spread the spinach out in a baking dish (about 30cm x 20cm) then using the wooden spoon, make four ‘beds’ in the spinach, one for each egg, and carefully pour an egg into each (you can crack into a cup first) Spoon hollandaise sauce over each egg, sprinkle with parmesan and bake for approx 15 minutes, or until the eggs are done to your taste. Remove and put under a high grill for a minute to colour the cheese. Enjoy with salad, a slice of fresh sourdough bread, or just on their own.
The Functional Foodie https://www.functional-foodie.com/