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Baked potato and egg florentine

Baked potato and egg florentine

Name: Baked potato and egg florentine
Yield: Serves 4
Cuisine: French recipes
Ingredients: 800g potatoes, thinly sliced; Knob of butter; 150ml vegetable stock, hot; 400g can cherry tomatoes; 300g spinach, wilted; 50g toasted pine nuts; 2 x 125g mozzarella balls, torn; 4 large free-range eggs

Easy
July 2009

Easy
July 2009

Test kitchen approved

Serves 4
Takes 10 min to make and about 30 min to cook

A simple dish packed full of hearty vegetarian ingredients, including spinach, pine nuts and mozzarella.

Nutrition: per serving

Calories: 531kcals
Fat: 31.1g (12.3g saturated)
Protein: 27.7g
Carbohydrates: 38.2g (4.3g sugar)
Salt: 1.3g

Nutrition: per serving

Calories: 531kcals
Fat: 31.1g (12.3g saturated)
Protein: 27.7g
Carbohydrates: 38.2g (4.3g sugar)
Salt: 1.3g

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Ingredients

800g potatoes, thinly sliced
Knob of butter
150ml vegetable stock, hot
400g can cherry tomatoes
300g spinach, wilted
50g toasted pine nuts
2 x 125g mozzarella balls, torn
4 large free-range eggs

Method

Preheat the oven to 200°C/fan180°C/ gas 6. Place the potatoes in 4 x 16cm (measured across the top) gratin dishes. Dot with the butter and drizzle with the stock. Season and bake for 20 minutes until almost tender.
Spoon the cherry tomatoes among the dishes and top with the spinach, pine nuts and mozzarella.
For each dish, make a well in the middle and crack an egg into each one. Cook for another 12 minutes until the eggs are set and the mozzarella has melted.

delicious. tips

Canned cherry tomatoes (available in major supermarkets) have a light, sweet flavour when compared to normal canned tomatoes, so they are great for fresh summer dishes.

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