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Oeufs Florentines
- Difficulty
Easy
- Ready in
15 min
Published 1986
This is one of the great classic Italian dishes that must be perfectly timed. You can poach the eggs or bake them, but the yolks should always be runny.
Ingredients
25 g 1 oz 2 tablespoons 900
Method
Melt the butter in a large pan and pack in the spinach. Cover and simmer over a low flame for 5 minutes. Stir and simmer again for another 5 minutes. If the spinach is tender and has reduced by two-thirds, it is done. Chop it coarsely and drain off all the liquid; reserve this for the sauce. Butter a shallow oven dish and spread the spinach out in it. Make four deep indentations and keep warm i
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