Florentine spinach baked with eggs and cream
- June 2013
- Serves 4
- Takes 20 mins to make, 30 mins to cook
Spinach is baked with cream, butter and eggs in this rich but simple Italian recipe – you can’t beat eggs Florentine. Serve with really fresh ciabatta bread for dunking in the gooey yolks.
- Vegetarian recipes
- 57.8g (32.2g saturated)
- 5.6g (5.5g sugar)
- 1.2kg spinach, washed, dried, large stalks removed
- 50g butter
- ½ tsp grated nutmeg
- 250ml double cream
- 4 large free-range eggs
- 50g finely grated parmesan
- Toasted, buttered ciabatta to serve
- Preheat the oven to 200°C/fan 180°C/gas 6. Roughly chop the spinach if the leaves are large. Melt 10g of the butter in a large pan. Add the spinach, a large handful at a time, letting it wilt between each. When it’s all wilted, tip it into a colander and press out the excess liquid.
- Melt the remaining butter in the pan, return the spinach and stir to coat. Season with the nutmeg and salt and pepper, then set aside.
- Put the cream into a small pan over a medium-high heat and boil for about 1 minute, stirring now and then, until it has thickened slightly. Stir the cream into the spinach, then divide the mixture equally between 2 x 500ml shallow, ovenproof baking dishes (or 4 x 250ml individual ones).
- Make 2 hollows in the spinach mixture in each dish (or 1 in each individual dish) and crack in the eggs. Lightly season, then sprinkle over the parmesan. Bake for 10-15 minutes until the eggs are cooked to your liking. Serve with buttered slices of toasted ciabatta.
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