September 19, 2016

EGGS FLORENTINE

Ingredients:
Spaghetti - 200 gms
Fresh spinach - 900 gms
Eggs - 4
Butter - 50 gms
Cooking oil - 1 tbsp
Nutmeg - 1/4 tsp
Salt and pepper

Method:

  • Cook the spaghetti in plenty of salted boiling water until tender. Drain. Stir in 25 gms of butter.
  • Wash the spinach. Cook, drain and chop.
  • Sprinkle with nutmeg and a little finely ground pepper.
  • Arrange the spaghetti on a hot serving dish and top with a layer of spinach.
  •  Heat the oil and remaining butter in skillet; gently crack the eggs into skillet.Season with salt and pepper. Cook until the white is set. 
  • Carefully remove and arrange on top of spinach bed.
  • Serve immediately.
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