Florentine Baked Eggs
Over a year ago
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Ingredients
- 15g Butter
- 200g Frozen spinach, defrosted
- 1 tbsp pesto
- 4 eggs
- 4 tbsp single cream
- 2 tbsp fresh parmesan. grated
- freshly ground black pepper
Accompaniment
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Method
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1. Preheat the oven to 180oC. Place 2 ramekin dishes on a baking tray and warm in the oven for 5 minutes.
2. Use half the butter to grease the ramekins. Season the spinach and mix with the pesto then divide between the base of each dish making a slight well in the centre.
3. Carefully break 2 eggs into each dish. Season and dot with the remaining butter. Place the dishes in a small roasting tin and fill with enough boiling water to come halfway up the sides of the dishes. Bake for 8-9 minutes until the edges of the egg whites are just beginning to set.
4. Drizzle over the cream and sprinkle on half of the parmesan cheese. Return to the oven for 5-6 minutes until the egg whites are set and the yolks are set but still runny. Sprinkle with the remaining cheese.
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