Eggs florentine

Eggs florentine

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
340g spinach, cooked, chopped and well drained
2 tablespoons cream
freshly ground black pepper
4 eggs, poached and kept hot
4 slices gruyere or emmental cheese
4 black olives, to garnish (optional)
salt

Method

  1. Combine spinach, cream, salt and pepper and put into a gratin dish or 4 individual ramekins. Arrange eggs on spinach purée.
  2. Place a slice of cheese on each egg and put into a preheated hot oven, or under a preheated hot grill, until cheese melts. Garnish with olives if liked and serve immediately.
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