Florentine eggs are a very tasty way to serve eggs on a bed of spinach and cheese sauce. Perfect as an appetizer, they can also be a second course
The eggs they are an incredible ingredient to cook, the recipes to bring them to the table are infinite and often very simple. Certainly they are all very tasty, and among these the one deserves to be known Florentine eggs that provides a bed of spinach and a cheese sauce. Let's find out!
All the properties of eggs
Eggs are a source of high protein and nutritional value at very low cost. For this reason, it is essential to include them in our daily diet, while being careful not to overdo the high amount of cholesterol they bring. Eggs are rich in vitamins, including B6 and B12, as well as minerals such as iron, phosphorus and potassium. The lecithins present in the yolks then enhance the brain performance and digestive processes of the food. All good reasons not to do without it!
Cooked in water or in the oven: delicious in every way
The original recipe for this dish requires eggs to be cooked without shell in boiling water to maintain a soft yolk heart inside an egg white shell. However, if you are afraid of not being able to do this, you can simply break one egg at a time and place it in the spinach nest that you have formed. You just have to put your baking dish with eggs and spinach in the oven and wait for both yolk and egg white to be cooked, according to your taste.
The recipe for Florentine eggs
Ingredients
For the spinach: 600 g of spinach, extra virgin olive oil, salt, a pinch of nutmeg, 1 clove of garlic.
For the sauce: 1 glass of milk, 20 g flour, 30 g butter, 20 g Parmesan Raggiano, salt, pepper, nutmeg.
For the eggs: 2 l of water, 5 spoons of wine vinegar, 8 eggs, a pinch of salt.
To gratinate: 20 g Parmigiano Reggiano, 20 g butter.
Method
First boil the spinach in plenty of salted water. Once cooked, squeeze them and sauté them in a pan with a little oil and a clove of garlic. When they are ready, season them with nutmeg and set them aside keeping them warm, in a large baking dish.
Now prepare the sauce by melting the butter in a saucepan. Then add the flour and mix quickly with a whisk to prevent lumps from forming. Put the milk, salt, pepper and add the nutmeg. After a few minutes turn off and off the heat add the cheese, continuing to mix with the whisk.
Now think of the eggs: in a saucepan put some water, salt and vinegar and boil it. Once it boils, add the eggs, broken one by one in a ladle, sliding them gently into the water. Let them cook over low heat for about 5 minutes. Once cooked, remove them with a slotted spoon and place them on the spinach. Pour the cream cheese over the spinach, add the flakes of butter and bake at 240 °, making the gratin for 6/7 minutes. Remove from the oven and serve immediately hot.
In the Tutorial some suggestions for a very special dish!
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