Eggs Florentine is a delicious dish typical of Tuscan cuisine. It consists of poached eggs served on a bed of sautéed spinach with extra virgin olive oil and topped with plenty of grated Parmigiano Reggiano. A simple yet tasty side dish, perfect for accompanying meat or fish.
Clean and wash the spinach under running water, drain them and place them in a large pot with only the water remaining on the leaves.
Salt, cover the pot, and cook for about 3-4 minutes.
Rinse the spinach under running water to maintain their bright green color and squeeze them with your hands to remove the remaining water.
Heat the olive oil in a pan, add the spinach, and sauté quickly; add pepper and, if necessary, a little salt.
Place the spinach in 4 small baking dishes or pans; press the center of each dish with the back of a spoon to form a hollow; place an egg in it, sprinkle with grated cheese, and bake in a preheated oven at 180 degrees for about 4-5 minutes.
Serve hot.
Pan
Bowl
Knife
Italia, Toscana
| Energy (kcal) | 108.74 |
| Carbohydrates (g) | 1.85 |
| of which Sugars (g) | 0.25 |
| Fat (g) | 7.86 |
| of which Saturates (g) | 2.25 |
| Protein (g) | 7.17 |
| Fiber (g) | 1.17 |
| Sale (g) | 0.12 |
