Baked Eggs Florentine
Delicious for brunch or a light supper. It is really important to pre-bake the spinach mixture before adding the eggs. When the eggs are broken onto the hot mixture the white sets straight away instead of disappearing into the base. The standing time before serving also helps to finally firm up the whites while keeping the yolks soft.
YOU WILL NEED
- 200g pillow pack baby spinach
- 2 T (30 ml) butter
- 1 small onion, finely chopped
- 2 T (30 ml) Ina Paarman's White Sauce Powder
- ¾ cup (180 ml) fresh full cream milk
- 4 large eggs
- Ina Paarman's Seasoned Sea Salt
- 4 t (20 ml) parmesan cheese, finely grated
Place the spinach in a microsafe dish with 2T (30 ml) of water. Microwave on high for 4 minutes to wilt the leaves. Squeeze spinach between 2 plates to remove excess moisture.
Chop the leaves with a cook’s knife.
Butter 4 ramekin dishes.
Sauté the onion in the butter until golden. Sprinkle the White Sauce Powder over the onion and stir to blend. Add the milk and bring to the boil while stirring. Add the spinach. Divide spinach mixture between ramekins, make a deep hollow in the middle. Microwave spinach filled ramekins for 4 minutes. Remove from microwave. Immediately break an egg into each hollow. To prevent the yolks from bursting in the microwave, prick each yolk lightly with a toothpick. Season eggs sparingly with Seasoned Sea Salt. Sprinkle 1t (5 ml) of finely grated parmesan cheese over each egg. Bake all 4 ramekins together in the microwave for another 3 minutes at 50% power until the whites are set, but the yolks still soft. Leave to stand on the counter for 3 minutes to complete the cooking before serving with buttered toast.
Use ready prepared creamed spinach.