Eggs Florentine
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Ingredients
- 500g spinach
- 4 eggs
- 25g plain flour
- 40g butter
- 275ml milk
- 2 Tbsp double cream
- 75g Lancashire cheese - or similar, grated
- 25g parmesan, grated
- Salt & pepper
- Nutmeg
Method
- Cook the spinach in a large pan with a scrap of butter till well wilted and soft. Allow to cool and squeeze out liquid.
- Butter a shallow baking dish, and arrange cooked spinach over the base and season with salt and pepper and pinch of nutmeg. Then sprinkle a Tbsp of cream. Put in oven at 190℃ to thoroughly warm through.
- Make a roux with the butter and flour and cook through without browning. Add the milk and whisk over heat to make a smooth white sauce (béchamel). Bring to a boil, reduce heat to low and cook through for at least 3 minutes, but longer is better. Stip in the Lancashire cheese.
- Take the spinach dish out of the oven and make four depressions and break an egg into each one. Season the eggs. Stir the remaining cream into the cheese sauce and pour over eggs and spinach to cover everything. Srinkle with Parmesan. Bake for 15-20 minutes - ideally setting the egg whites and keeping the yolks runny.
Cookery Course Part III Delia Smith
french