Uova alla Fiorentina

Name: Uova alla Fiorentina (Eggs with Spinach)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 recipe Besciamella; 40 grams (¼ cup) grated Parmigiano-Reggiano or Grana Padano; Coarse salt and freshly ground black pepper; 4 large eggs; 1 clove garlic, sliced; 450 grams (1 pound) stemmed spinach; 15 grams (1 tablespoon) unsalted butter, plus extra for the gratin dish; 40 milliliters (2½ tablespoons) olive oil

Eggs with Spinach

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

Spinach sautéed in garlic and olive oil serves as a bed for eggs baked under a blanket of besciamella, yolks exposed, with a crusting of Parmigiano-Reggiano. This dish may also be baked in individual gratin dishes.

Ingredients

15 grams (1 tablespoon) unsalted butter, plus extra for the gratin dish
40 milliliters (

Europe
Italy
Mediterranean
Breakfast

Method

Preheat the oven to 191°C (375°F). Butter a gratin dish large enough to hold the eggs in a single layer.

Cook the spinach: Place the oil and the garlic in a large, shallow pan, such as a rondeau (casseruola), and set over medium heat.