Thursday, 24 June 2010

Thursday Breakfast

Eggs Florentine

Spinach is available all year round in greengrocers and supermarkets and the freshest and most tender leaves are around right now.  Spinach is well known for its nutritional qualities and is very good for you.  Vitamins A and C are present in significant amounts, as are several antioxidants and folic acid.  If you grow your own spinach, which is suprisingly easy, and can be grown in a pot on the patio and you are looking for new spinach recipes, you will love this recipe for 'Eggs Florentine'. Delicious and nutritious, its a great breakfast recipe and very easy to make.


250g fresh spinach
Freshly ground black pepper
4 eggs
4tbsp single cream
A pinch of grated nutmeg
2tbsp freshly grated Parmesan cheese

Preheat the oven to 200C/ gas 7

Wash the spinach and tear the leaves roughly. Put the wet leaves in a saucepan over a low heat. Cook, stirring continuously until the leaved are just wilted (1 or 2 minutes). Season to taste. Spoon the spinach into 2 gratin dishes. With the back of a spoon, make 2 hollows for the eggs, in each dish. Break an egg into each hollow and spoon 1tbsp of cream over each egg. Season lightly and sprinkle with nutmeg. Bake in the preheated oven for 7-8 minutes. Sprinkle with Parmesan cheese and return the dishes to the oven for 1-2 minutes more until the cheese melts.

Serve immediately with buttered wholemeal toast.

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