Name: Eggs Florentine
Ingredients: salt and pepper; 50 g/2 oz butter; 450 g/1 lb spinach, picked over, thoroughly washed and dried; 1 small onion, peeled and chopped; salt, pepper and freshly grated nutmeg; 4 eggs; 50 g/2 oz Parmesan, freshly grated; vinegar; 2 cloves; 200 ml/7 fl oz milk; 75 ml/3 fl oz double cream; 1 bay leaf; 25 g/1 oz plain flour; 40 g/1½ oz butter

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                                

                        

Eggs Florentine

Ingredients

Method

Part of