Saturday, June 19, 2010

81: Huevos a la Florentina (Eggs Florentine)

2 cups cooked spinach
1 Tablespoon butter
1 teaspoon salt
1/4 teaspoon black pepper
4 eggs
1/2 tube anchovy paste
1/4 lb. gouda cheese, shredded
Four ramekins, greased with butter

1. Sautee the spinach in the butter for a few minutes until fully wilted.
2. Season with the salt and pepper.
3. Divide the spinach into four servings and place in the ramekins.
4. Crack an egg in the middle of each ramekin, over the sauteed spinach.
5. Squeeze out the anchovy paste, creating a ring around each egg yolk.
6. Top each ramekin with shredded gouda.
7. Bake at 325 degrees for ten minutes, until the egg is set.

Makes 4 servings.

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