Eggs Florentine are a delicious dish typical of Tuscan cuisine. They are hard-boiled eggs served on a bed of spinach sautéed in a pan with extra-virgin olive oil and seasoned with plenty of grated Parmigiano Reggiano. A simple but tasty side dish, perfect for accompanying meat or fish.
Clean and wash the spinach under running water, drain them and put them in a large pot with only the water that remains on the leaves
Salt, cover the pot and cook for about 3-4 minutes
Rinse the spinach under running water so they do not lose their bright green color and squeeze them with your hands to remove any remaining water
Heat the extra-virgin olive oil in a pan, add the spinach and sauté briefly; add pepper and, if necessary, a little salt
Place the spinach in 4 small ramekins or baking dishes; press the center of each dish with the back of a spoon to form a well; place an egg in each, sprinkle with the grated Parmigiano Reggiano cheese and bake in a preheated oven at 180 degrees Celsius for about 4-5 minutes
Serve hot
Pan
Bowl
Knife
Italy, Toscana
| Energy (kcal) | 81.52 |
| Carbohydrates (g) | 1.81 |
| of which Sugars (g) | 0.24 |
| Fat (g) | 4.59 |
| of which Saturates (g) | 1.84 |
| Protein (g) | 7.72 |
| Fiber (g) | 1.14 |
| Sale (g) | 0.17 |
