Eggs are an incredible ingredient. The recipes are endless and often very simple. They are certainly all very tasty, and one of the best that deserves a mention is Eggs Florentine, served on a bed of spinach and cheese sauce. Let’s check it out!
All the properties of eggs
Eggs are high in protein with nutrient value at a very low cost. For this reason, it is essential to include them in our daily diet without overdoing it due to their high levels of cholesterol. Eggs are rich in vitamins B6 and B12 and minerals such as iron, phosphorus and potassium. The lecithins present in the yolks also help to enhance brain performance and food digestion. All good reasons not to do without them!
Poached or baked: delicious in every way!
The original recipe for this dish says to cook the eggs without the shell in boiling water to maintain a soft yolk inside the egg white. If you're afraid you won't be able to do this, simply break one egg at a time and place it in the spinach nest you've formed. All you have to do is put your baking dish with the eggs and spinach into the oven and wait until both egg yolk and egg white are cooked, according to your taste.
Recipe for Eggs Florentine
Ingredients:
For the spinach: 1 lb plus 6 oz spinach, Extra-virgin olive oil, Salt, A pinch of nutmeg, 1 clove of garlic
For the sauce: 1 glass of milk, ¾ oz flour, 1 oz butter, 20 g Parmigiano Reggiano cheese, Salt and pepper, Nutmeg
For the eggs: 2 quarts water, 5 tablespoons wine vinegar, 8 eggs, A pinch of salt
For the gratin: ¾ oz Parmigiano Reggiano cheese, ¾ oz butter
How to cook eggs:
First, boil the spinach in plenty of salted water. Once cooked, squeeze to extract excess liquid and fry them in a pan with a little oil and a clove of garlic. Once ready, season them with nutmeg and set them aside, keeping them warm in a large baking dish. Prepare the sauce by melting the butter in a saucepan. Then add the flour and stir quickly with a whisk to prevent lumps from forming. Add the milk, salt, pepper and nutmeg. After a few minutes, turn off the heat and add the cheese, continuing to stir with a whisk.
Now it’s time to cook the eggs: boil some water, salt and vinegar in a pot. Once boiling, add the eggs, broken one by one in a ladle, sliding them gently into the water. Let them cook over low heat for about five minutes. Once cooked, remove them with a skimmer and place them on a bed of spinach. Pour the cream cheese over the spinach, add some butter and bake in the oven at 450°F (240°C) for 6-7 minutes to create a sort of gratin crust on top. Remove from the oven and serve warm.