Eggs Florentine Recipe
Eggs Florentine Recipe with Eggs, Chopped Spinach, Single Cream & Grated Chedder Cheese.
INGREDIENTS
4 Eggs
1 packets of Chopped Spinach
1/4 pint (150ml) Single Cream
1 oz (25g) Grated Chedder Cheese
Salt & Pepper
METHOD
Pre-heat the Oven to 180c 350F Mark 2. Place the Spinach into a saucepan with just enough water to cover. Gentley bring to the boil and then remove from the heat. Allow to cool and drain well. Place the Spinach into a bowl and stir in a small amount of the Single Cream. Season with Salt & Pepper.
Divide the mixture equally into 4 greased Ramekin dishes and make a small hollow in the top of each. Break 1 Egg into each of the hollows and pour over a little more of the Single Cream. Top with a sprinkle of the Grated Chedder Cheese.
Place the Ramekin dishes into a deep roasting pan containing enough hot water to come half way up the dishes. Bake for 20 minutes until the Egg whites are set, but the Yolk is still runny.
Serves 4.
Based on the Eggs Florentine recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).