Uova alla Fiorentina (Baked Eggs on Spinach with Parmesan)
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Ingredients
- 500 g fresh spinach
- 1 garlic cloves
- 100 ml double cream
- 1 tsp fresh nutmeg
- 4 large eggs
- 50 g parmesan, grated
- 20 g butter
Nutrition (per serving)
- Calories
- 331 kcal
- Protein
- 17.2 g
- Carbohydrate
- 3.7 g
- of which sugars
- 1.6 g
- Fat
- 27 g
- of which saturates
- 14.7 g
- Fibre
- 2.9 g
- Salt
- 1.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Melt the butter in a large pan and wilt the spinach with the garlic for 4-5 minutes, then drain off any excess liquid and chop roughly.
- 2
Stir the cream and nutmeg through the spinach and season with black pepper.
- 3
Divide the spinach between 4 small baking dishes, making a hollow in the centre of each.
- 4
Crack an egg into each hollow and scatter over the parmesan.
- 5
Bake for 10-12 minutes until the whites are just set and the yolks are still soft. Serve straight away.
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