Eggs florentine

Serves 4 – looks like a large serving

  • 800gms of fresh or frozen leaf spinach (defrosted)
  • 65gms unsalted butter
  • salt and pepper
  • 4 large eggs
  • 40gms plain flour
  • 500ml milk
  • freshly grated nutmeg
  • 50gms grated parmesan

Remove stems from spinach, wash and drain then pile in a large saucepan and wilt by covering and heating medium heat for 1-2mins. If using frozen, just heat through. Add 25gms butter, season with salt, pepper and some nutmeg and spread on the bottom of a large baking dish. Make four depressions with the back of a tablespoon and drop one egg in each. Sprinkle with salt and pepper.

Make a bechmal sauce: melt the remaining 40gms of butter, add the flour and stir. Add the milk gradually a little at a time taking the pan off the heat each time and stirring constantly until the sauce thickens. Season with salt and pepper, nutmeg and half the grated parmesan and pour evenly over the spinach and eggs. Sprinkle the rest of the parmesan on top.

Bake in a pre-heated oven for 15mins at 200C or until the egg whites have set.

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