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Florentine Eggs
Created by: Howcan Team
Ingredients
- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 4 cups of fresh spinach, chopped
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 4 large eggs
- 2 tablespoons of grated Parmesan cheese
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add 1 small finely chopped onion and 2 cloves of minced garlic to the skillet. Cook until the onion is soft and translucent, about 3 minutes.
- Add 4 cups of chopped fresh spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted, about 5 minutes.
- Season the spinach with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Stir to combine and remove from heat.
- In a separate saucepan, bring water to a gentle simmer. Crack 1 egg into a small bowl, then carefully slide the egg into the simmering water. Repeat with the remaining 3 eggs. Poach the eggs for 3-4 minutes for a soft yolk, or longer for a firmer yolk.
- Divide the creamy spinach mixture between 2 serving plates. Using a slotted spoon, carefully remove the poached eggs from the water and place them on top of the spinach.
- Sprinkle each serving with 1 tablespoon of grated Parmesan cheese and serve immediately.
Florentine Eggs, a classic Italian dish, originated in Florence, Italy. This delectable dish features poached eggs nestled on a bed of sautéed spinach, topped with a creamy Mornay or béchamel sauce, and often sprinkled with Parmesan cheese. The dish is believed to have been inspired by the lush greenery of the Tuscan countryside, with the spinach representing the rolling hills and the eggs symbolizing the sun. Renowned chefs like Auguste Escoffier popularized the dish, and it has since become a staple in Italian cuisine. Today, the best versions of Florentine Eggs can be savored in traditional trattorias and fine dining restaurants throughout Florence and Tuscany. To achieve the perfect Florentine Eggs, it's crucial to master the art of poaching eggs and creating a velvety, flavorful sauce. For a twist, some chefs incorporate alternative methods such as adding a hint of nutmeg to the sauce or using a balsamic reduction for a tangy finish.
30 min
2
320 calories
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