EGGS FLORENTINE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the tomato and onion, and divide it into four portions; place one portion in each of four small greased heatproof bowls, break one egg in each bowl, and sprinkle with salt and pepper.
- Place the bowls in a steamer for a few minutes, or until the eggs are set, then remove them from the steamer.
- Heat the oil and butter, sauté the garlic for 1 minute, add the flour and cook for a minute, then add the stock, stirring continuously.
- When the mixture comes to a boil, add the spinach, a little at a time, stirring and tossing until all the spinach has been added.
- Season with a little salt and pepper, put the heat on low, cover and cook for at least 2 minutes. When the spinach is wilted and half cooked, remove the pan from the stove.
- Put the spinach into a greased baking dish, make four hollows by pushing some of the spinach aside with a spoon.
- Loosen the eggs out of the bowls, along with the tomato and onion mixture and place them in the hollows. Sprinkle with the grated cheese and drizzle with the cream.
- Place under a grill until the cheese melts and browns. Serve hot.
INGREDIENTS
- 1 small tomato, chopped
- 2 tablespoons onion, chopped
- 4 eggs
- Salt and pepper to taste
- 2 tablespoon Cooking oil
- 2 tablespoon butter
- ½ teaspoon garlic (lasan), chopped
- 2 tablespoon flour
- 100 ml concentrated stock
- 350 grams spinach, cleaned, washed
- 100 grams cheese, grated
- 50 grams heavy cream
7 comments for “Eggs Florentine”
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